8-10 Roma tomatoes, diced
1/2 green bell or poblano pepper, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 medium sweet or red onion, chopped
2-3 green onions, chopped
2-3 jalapenos, finely chopped
1 clove garlic, minced
juice of 1 lime
1 bunch fresh cilantro, stemmed and chopped
salt to taste
1 tablespoon olive oil
Tomato sauce or tomato juice for desired liquid consistency
Combine all ingredients. Get ready to ~~tweak it~~ to your liking.
For heat, I like to use a bottled hot sauce that does not have a vinegar base.
For some sweetness, if desired, use rice vinegar, honey, some types of fruit e.g. mango, apple, pineapple, pear, etc.
Want some crunch? Jicama or daikon radish, chopped.
Avocado? Optional, but make sure it is firm if you use it - otherwise it could give your salsa a creamy appearance (not to my liking). If I take an avocado to add, I usually end up eating it rather than putting it in my salsa. Why? Because when I get around to adding it as my final ingredient, I usually have my salsa where I want it and I don’t need it.
Finally, if you need more ~~pop~~, you may just need to adjust your salt or punch it with a little more lime.
Refrigerate for several hours to blend the flavors.