CINCO DE MAYO SALSA

2 large, ripe Tomatoes

2 Spring Onions, including green parts

1 to 2 large Peppers (of your choice; see note below)

1/4 cup chopped Cilantro

Salt (to taste)

Peel and seed the tomatoes; chop in a medium dice, and place in a non-reactive bowl.

Mince the onions (or scallions); add to the bowl.

Using peppers with the amount of the "heat" you desire (Anaheims are the mildest, jalapenos among the most potent), remove their seeds and veins; mince, and add to

the bowl.

Stir in a dash of salt, if desired. Cover, and let rest in the fridge while you finish preparing the rest of the meal.

This recipe makes a little less than a cupful - but that's all right: It's quick, it's easy, and you'll want to eat it all in one day, anyway, since it tastes much better when it's freshly made.

One last note: wear gloves when working with peppers. Don't forget to wash your hands to get all the pepper juices off - and make very sure you don't rub an eye before you do!