Salsa

I made salsa again tonight following a recipe from the show that's all about cooking without a recipe (I am SO ironic!): Chef At Home, which is a Food Network show I like.

This time I used about 6 smallish tomatoes, some chopped green onions, celantro, two banana peppers (any hot pepper will do; I tried a little bit the pepper by itself and it didn't seem like a big deal, although I could feel its heat; but part of mouth is still tingling from its after effects an hour later), lime juice and zest and S & P. It's the third time I've made it, but I used milder peppers before. It turned out fine this time also. The heat of the peppers is diluted by the other ingredients.

I remember in grad school Vic and I went about trying chips and salsa at different drinking establishments. The Empire in Urbana had the best of the twin towns. As I recall it was a bit sweet, which this recipe is too. I wonder what his recipe was.