A great summer salsa!
2 large hot banana peppers or 6 jalapenos
4 to 5 large tomatoes
2 tbsp olive oil
1 tbsp white vinegar
1/4 tsp each of salt and freshly ground black pepper
1/2 cup chopped fresh coriander
Seed and cut peppers into thin julienne strips or finely chop and place in a bowl. Cut tomatoes in half and squeeze out all seeds and juice. Chop and add to peppers along with oil, vinegar, salt and pepper. Stir until evenly coated. Stir in coriander. Serve right away or refrigerate until ready to serve.
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