This is our family recipe which I learned from my mom and which has many summer memories attached to it. I used an heirloom and cherry combo for this batch. Anything that looks vibrant and plump and ready to burst will suit. Also, I didn’t de-seed my chiles because I wanted some kick to the thing. But if you want a mild salsa, slice the chile open and scrape the seeds out before committing it to the cutting board.

Hysa House Salsa

2 ginormous heirloom tomatoes, diced small
2 cups ripe red cherry tomatoes, halved
1 white onion, finely diced
4 fat garlic cloves, minced
2 small serrano chiles, super finely diced with seeds included
1 cup finely chopped fresh cilantro (about 1 small bunch)
juice of 1 lime
olive oil
himalayan salt and pepper

Super easy directions, are you ready?

1. Combine all the ingredients in a big bowl.

2. Drizzle with a little oil and sprinkle liberally with salt and not so liberally with pepper.

3. Eat.