To make the best salsa, you want as fresh of ingredients as you can get. (I was a little lazy tonight and used minced garlic instead of whole clove garlic!)
1 food chopper (I got mine from pampered chef..you can also use a knife to chop everything)
1 large bowl
1 rubber spatula
1/4 tsp measuring spoon
4-5 medium size tomatoes
1 small white onion
1 jalapeno pepper (or more depending on how hot you want your salsa!)
1 yellow bell pepper
1 red bell pepper
approx 1-2 tbs finely chopped cilantro
1/2 tsp minced garlic (or 1-2 cloves, chopped)
1/2 tsp sea salt
rinse all the veggies and cut each end off. I left the seeds in my jalapeno, but if you don't want it as hot, take the seeds out. (You may want to use rubber gloves when dealing with jalapeno seeds, because the oils can get on your fingers and stay there for a while. You don't want to accidentally rub your eyes and get the oil in your eyes.) Cut the veggies into sections that will fit into the chopper. Chop all the veggies and put them in the bowl. You can use a board scraper to pick up all the pieces. I got mine at Target. Add 1/2 tsp of garlic and 1/2 tsp of sea salt. Cut the lemon in half and squeeze the juice from each half into the mixture. Add about 2 Tbs of finely chopped cilantro. Stir all the ingredients well. Make sure to taste the salsa, and add more salt or garlic to taste. (I ended up adding another 1/4 tsp of garlic, but I love garlic and onions and anything stinky!!)
Serve in a large decorative bowl with your favorite tortilla chips. You can also make tortilla chips by buying soft taco shells, cutting them into triangles (like a pizza), brushing them with olive oil, adding a few of your favorite spices (I use the pre-mixed blends for bread dipping, but experiment to see what you like!), and then baking at 350 for 15-20 minutes, or until just crispy. They will crisp a little more once they cool, so don't over do them in the oven.
Recipe makes quite a bit, so enjoy for a party or a group of friends. It also keeps for about 2 weeks in the fridge!