Mexican Chilli Salsa

I have kind of fallen in love with Mexican Salsa.

Of all the salads, this one has the punch

and the body to soothe your taste buds.

The small bits make such a homogeneous grouping with

other greens and reds and yellows that together it is like a symphony.

The key is the proportion of each of the components.

But you can leverage chilies to give you the real heat.

Put on the Mexican Song Oh la la la and share it with your friends and family.

Recipe

Cucumber : 1 No, peeled and deseeded and cut into bits as seen in pic.

Tomat : 2 No Medium, Boil for a while, till skin can be peeled and desseded, cut into bits.

Chilies : Sharp hot ones: 5 to 6 No, cut into small bits.

Bell Pepper : Yellow, Green and Red. Small Size 1 each: Smoke on the fire till skin is black

remove the skin, remove the seeds and cut into small bits.

Coriander : 1 Bunch, washed, cut into small bits.

Mint : 1 Bunch, washed , cut into small bits.

Lemon 1 N-2No. : Juice it to taste.

Salt and Pepper : To Taste.

Olive Oil : 1T

Choose your Favorite Presentation Bowl, mix well and spray it with Olive oil.

And Then There was a Salsa!

Optional Dressing : French Dressing.

But the French Dressing, made it a little sweet.

And the Salsa Lived Ever After!