Salsa @ Home, Denver

 

Every summer, I make my go-to pico de gallo with whatever fresh vegs I have lying around. Sometimes it includes garden zucchini, sometimes leftover sweet peppers from those large mini-pepper bags, or a stray and soon-aging cucumber. I usually chop everything by hand, through some lime juice on it, and snack on it through a week. 

This summer, I used a blender to make my normal hodgepodge pico, using garden peppers, left over tomatoes, and some green onions. Instead of just lime juice, I also added a dash of sugar and some vinegar, creating more of a salsa feel. And it was amazing. The California Wonder peppers from my garden are pretty acidic, which ended up as a perfect contrast to the sweetness of the cherry tomatoes.