This salsa turned out to be the best I have made as far as mild salsa goes. It is quite sweet, yet it has a tiny bit of kick at the end and is very flavorful. I attribute that to extremely fresh ingredients right from the garden. My peppers are not overly hot, they are slightly milder than jalapenos, but will deliver a spicier kick if you leave the seeds in them. My family does not like hot salsa, so I make sure to remove all the seeds from the peppers.

The tomatoes are fresh from my CSA farm. I do remove the skins from them before cooking them down into the salsa. Tomato skins are easy to remove. It only takes a few minutes to do and I highly recommend it, I think you get a fresher flavor without the skins. Add the tomatoes to a boiling pot of water for 30-60 seconds. Remove them with a slotted spoon and then place them into a bowl of ice water or a sink of cold water. The skins will easily separate from the flesh and most likely will already be splitting from it. If it is not splitting away already, just poke the skin and gently pull on it. Discard the skins and place the tomatoes into another pot to simmer for an hour or two with the rest of the ingredients.

This salsa can easily be modified to make it sweeter or hotter to your own personal tastes. Just add more peppers for more heat. Add a Tbsp of sugar to make it sweet. I would also consider adding honey but have not tried this yet myself. Garnish the salsa with shredded sharp cheddar cheese and onions and serve with chips or flour tortillas. I hope you enjoy this super simple salsa!