Summer Salsa Makes about 4 servings as an appetizer with chips. Peak - season Carding Brook produce combine to make this superb salsa . Serve it with tortilla chips or spoon over grilled chicken or fish. 4 large ripe but firm tomatoes, any color ½ cup chopped sweet onion ½ cup finely chopped green pepper, optional 1 - 2 small hot pep pers, seeded and finely chopped Juice of 1 small lime 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ½ cup coarsely chopped cilantro Halve tomatoes crosswise, squeeze out some seeds and juice, and chop with a sharp knife - serrated works well. Combine in a bowl with onion, green pepper, hot pepper, lime juice, salt, and pepper. Set aside at room temperature for at least one hour to allow juices to run. Drain off excess liquid (drink it or save for another use), stir in cilantro, and serve. Note: Look for ripe but firm to matoes to make a meatier salsa. Adjust the hot peppers to your taste.