This is the way Casey makes salsa around our house. It’s a variant on his mom Becky’s recipe, and boy is it yummy and easy to adapt to whatever quantities you have on hand!
Sauté chopped onions (green, sweet, whatever) in oil in large pot. While onions are cooking, chop bell and hot peppers* and add them to the pot. Continue to sauté until onions are transparent. Add chopped tomatoes (peeled and seeded or not—we usually don’t have time for this). Simmer for as long as you have time. Casey usually simmers it for a day and then cans it for winter. Although this is about as simple as you can get, when made with very flavorful ingredients and allowed to meld over time, it is delightful and delicious (especially in January when it tastes about as fresh as you can get).
*Note on hot peppers: to increase the heat, leave the seeds and white parts on the hot peppers. To decrease the heat, remove them. (You can also, of course, adjust the quantity of hot peppers to taste as well.) Important: be careful when handling hot peppers not to touch your face or eyes until you have thoroughly washed your hands and kitchen surfaces with soap and water! The oils burn! Trust us; we know! Ouch.
