Mild Salsa
by Doug

o 1 large clove garlic
o 2 to 6 jalapeno peppers, seeds removed
o 4 small tomatillos (about 1/2 cup)
o 6 plum tomatoes, diced (about 2 1/2 cups)
o 1 medium onion, finely diced (about 1/2 cup)
o 1/2 green Italian pepper, finely diced (about 1/4 cup)
o Yellow pepper, finely diced (optional)
o 2 tablespoons coarsely chopped parsley
o 2 tablespoons coarsely chopped cilantro
o Juice of 1 lime (about 2 tablespoons)
o 1/2 teaspoon salt

In a food processor, finely chop garlic and jalapeno peppers. Add tomatillos, and chop again. Remove the mixture and combine it with the remaining ingredients. The salsa can be served immediately, but the flavors will blend nicely if it's chilled for several hours or overnight. Yield: 3 1/2 cups.

For a salsa with more bite, add more jalapenos or some cumin. If you leave out the tomatillos, the salsa will be good, but it will taste more like a simple tomato salad.

(You of course can chop the stuff by hand)

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