Saturday Night Fresh Salsa

I've committed my salsa recipe to paper, at least the essence of the salsa recipe as the amounts vary and it's rarely the same twice. It's best when I let the natural fiesta of bright colors have their way with me and then add more spicy pepper, ginger, salt or lime at the end to perfect it. This time of the year, while tomatoes are still local, the salsa is a sure thing as the freshness will wrap its lovin arms around you and you won't want it to let go.

Makes about 5 cups

1 medium purple onion finely chopped
6-8 diced tomatoes - tomatoes you would like to french kiss
1 inch nub of ginger root peeled and finely minced
1 fragrant Gravenstein or Sierra Gold apple chopped
1-2 serrano or jalapeno peppers minced
1-2 limes juiced
sea salt

Optional

1 basket halved yellow sunburst or cherry tomatoes
1 bunch chopped fragrant cilantro
5-6 leaves minced mint

Place the finely chopped onions in a generous mixing bowl. Dice the tomatoes with a serrated knife, transferring them to the mixing bowl with a pan spatula to maintain the integrity of the fruit.

Add one half of the minced ginger, all the chopped apple and one half of the minced peppers (keeping your hands away from your eyes after handling the peppers). Include lime juice and sea salt.

Top with one or all of the optional ingredients as available or desired.

With a slotted spoon, turn over the contents of the bowl lightly until all ingredients are well distributed.

Taste for desired heat, adding more peppers if you dare, the remaining ginger, lime and additional salt to taste.

Turn over the ingredients lightly after each addition and taste liberally to confirm you have a lush balance of sweet, salt and spice.

Pour salsa gently to a serving bowl and garnish with lime, cilantro or mint as available.

Serve at room temperature, pucker up and enjoy.