this recipe could change your life.

okay, there are few things i will brag about. my salsa is one of them. so, i decided to take advantage of the abundance of tomatoes at berkeley bowl. (i mean, seriously, look at those pictures it's like you've died and gone to tomato heaven in there right now) and the 99 cent bag-o-produce that included bell peppers and a jalapeno (yes, berkeley bowl has this awesome bargain produce section with 99 cent bags of fruits and vegetables that either aren't that pretty or are nearing the end of their freshness. it's amazing the goodies you can find, especially if you hit in the morning before it's been ransacked) and make some salsa. it's quite easy to make, it's all in the chopping and the freshness of the ingredients. so if you're willing to gather the produce and show a little patience while you chop it all, you can have salsa that will knock your socks off. and then you can take that salsa, top flounder with it, bake it and that meal will help someone fall in love with you. and by *you* maybe i mean *i* and, yes, that is a true story. i cannot guarantee the same results for everyone, but it's still damn good salsa - that stands on its own as a salad, makes one heck of a dip for chips, will send your burrito or taco over the top, and also goes fantastically with fish. like a single girl playing the field, you've got options.

salsa fresca

fresh tomatoes (anything goes as long as they are fresh, i always like to mix it up and use a combination of tomatoes. in this batch i used 2 medium red tomatoes, 1 large beefsteak tomato, and 1 large yellow heirloom tomato)
1/2 medium sized onion (you can use a red onion or a sweet onion, whatever you prefer or have handy)
3 or 4 scallions
garlic (to taste, i like a lot so use 3 or 4 cloves)
1 jalapeno pepper
1 small bunch cilantro
2 limes
salt

chop the ingredients and add to a large mixing bowl, in this order (perhaps it's superstition. perhaps it's just a matter of if it ain't broke don't fix it, but this is the order i always go in and i do believe it makes a difference. no matter what, the jalapeno and cilantro should go in last):
garlic (chop/mince finely)
onion (small dice)
scallion
tomato (small dice)
jalapeno (seed first, if you like heat throw some seeds into the bowl, otherwise discard seeds and mince)
cilantro

stir the chopped ingredients gently with a large spoon to mix, then squeeze the juice of the limes onto the salsa and salt to taste. stir gently and serve immediately or store in fridge in airtight container for later enjoyment.

**disclaimer! caution! #1: man oh man, hot peppers are no joke, so please watch it. make sure you wash your hands well as soon as you are done handling the jalapeno. and whatever you do, don't touch your face or eyes.**

**disclaimer! caution! #2: this salsa may ruin your ability to enjoy salsa that comes in a jar and has been sitting on a store shelf. so prepare and eat at your own risk.**