El Compadre's Salsa

Using fresh ingredients either from our own garden or the local farmers' market. This recipe changes depending on what ingredients we have on hand and what's in season at that given moment. This one {{kicks}} in the hotness department. You have been warned. Compadre does not measure when cooking-just so you know...

• Ready In: 15 mins
• Yields: 5 cups

Ingredients

• 6 -8  firm roma tomatoes, diced small
• 3 -4  garlic cloves, peeled and minced
• 1⁄4 cup  rice wine vinegar (regular or seasoned)
• 1  small zucchini, diced small
• 1  small  yellow squash, diced small
• 3 -4  jalapeno peppers, seeded if you want, finely minced
• 1  orange bell peppers or 1  purple bell pepper, seeded, membrane removed, diced small
• 1  medium  white onion, peeled and diced small
• 1⁄2 English cucumber, diced
• 2  stalks celery & leaves, minced
• 2  limes, juice of
• 1⁄2 tablespoon fresh oregano
• 2  tablespoons fresh sage leaves, minced
•  salt, to taste
•  pepper, to taste

Directions

1. Combine all ingredients in a non-reactive bowl.
2. Let stand about 1 hour to allow flavors to marry.
3. Adjust seasoning if necessary.
4. Yield is estimated.