Fresh Salsa with Mint

With peppers and herbs coming to a close - so many uses, so many varieties.  Freeze the excess - it goes a long way into a long winter!  In 3-5 months time, let's talk about spicing up grilled salmon or roasted chicken.
6 little sweet peppers, 2 red, 2 orange and 2 yellow, trimmed and chopped, about 1-1/2 to 2 cups
1 jalapeño pepper, cubed, or equivalent pepper
1/2 purple onion, skinned and cubed
kernels of 1 fresh ear of corn
2 green onions, coarsely chopped
3 cloves garlic,coarsely chopped

small palmful cilantro leaves
1 small palmful parsley leaves
1 small palmful fresh mint leaves

1-1/2 lb fresh ripe tomato, cored and cubed, or equivalent cherry heirloom tomatoes
1-1/2 tsp salt
1 tsp ground cumin
1/4 tsp ground coriander
2 Tbsp sherry (or cider) vinegar
1/2 cup olive oil

Pulse the first group of veggies together in a food processor until you have a very fine grind, but nowhere near a purée. Tip veggies into a mixing bowl. Add the leaves and pulse to chop up and then add the tomatoes, spices and the remaining ingredients. Pulse to form a coarse salsa of the same consistency as the veggies. Mix the tomato mixture with the veggies.

Makes about 3 cups.

Cook’s Note: This salsa really benefits from sitting for a few hours to allow the flavors to blend. It can even sit overnight in the refrigerator.

I used a mix of peppers from our CSA,

...and heirloom cherry tomatoes.