All you need to do is chop and mix. Since this salsa is homemade, you can adjust its spiciness however you want! It's a very refreshing salsa that goes well not only with tacos, but with fish and meat dishes.
1/2 a pepper (they're quite spicy, so add some --or none at all-- to your taste)
Chop your tomatoes into cubes. Finely chop your onions, celery stalks, and bell peppers. Soak the chopped onions in a bowl of water.
Finely chop your green chili peppers. Grate your garlic. Strain the chopped onion and remove any excess moisture with paper towels or similar.
Combine all the ingredients together. Add Tabasco as desired. The flavors will settle in and become more delicious if you let your salsa sit for 30 minutes or so.
Here's what I used this time. The bottled red and green chili peppers were purchased at an import store. It's better if you use fresh lemon juice, but I just used the store-bought kind since I didn't have any fresh lemons on hand.
I couldn't find any fresh cilantro, so I used a freeze-dried version. If you don't have any cilantro, you can substitute it with chopped celery leaves.
Story Behind this Recipe
Salsa sauce is necessary for tacos. People always ask me for the recipe whenever I bring it out to potluck parties. It's really delicious, but all you need to do is chop the ingredients and combine everything together. It goes well with sautéed whitefish and meats.
The green tabasco (jalapeno sauce) is about only 1/5 the spiciness of the red variety. The vinegary tartness of the tabasco is very refreshing. You can use either the green or red kind as you'd like. I like to add in lots of the green tabasco and just a few drops of the red. The red chili peppers I used this time were pickled in vinegar, but you can also use fresh or dried chillis as well.