Salsa - cooking recipe

Ingredients

1 medium sweet yellow pepper
2 large poblano peppers (dark green)
2 large cubanito peppers (light green)
1 jalapeno pepper
1 scotch bonnet pepper
3 perfectly ripe tomatoes
1/2 head garlic, peeled and crushed
2 Tbsp. fine chopped basil
2 Tbsp. fine chopped parsley
2 Tbsp. fine chopped cilantro
1 medium onion, chopped
1/4 to 1/2 c. extra virgin olive oil
2 lemons
salt and pepper to taste

Preparation

Medium chop, yellow, poblano and cubanita peppers; de-seed and fine grate jalapeno and scotch bonnet pepper (if very hot salsa is desired, do not de-seed). Peel, de-seed and fine chop tomatoes. In large bowl mix pepper, tomatoes, garlic, herbs and juice of 1 lemon. Add salt and pepper; refrigerate 1/2 hour. Toss again and add oil and lemon juice. Salt and pepper to taste.