Fresh Tomato Salsa with Bell Pepper

Recipe adapted from A Platter of Figs and Other Recipes, by David Tanis

2 lbs. firm, ripe tomatoes, any variety, in 1/4 inch dice 1 large onion, finely diced

1 or 2 serrano chiles, finely chopped

1 or 2 bell peppers, in 1/4 in dice

salt and pepper

1 small bunch parsley, leaves and tender stems chopped 1 small bunch cilantro, leaves and tender stems chopped

Put the tomatoes, onion and both kinds of peppers in a bowl. Season with salt and pepper. Add the parsley and cilantro and mix well. Taste and adjust the seasoning. Great on chips, fish, or chicken!