Salsa a la Woodstock Farmers' Market

This is an easy recipe in the summer when you have your favorite garden tomatoes.

Warning: don't cut back on the chilies or you'll be sorry. You will loose the heat and the wonderful flavor.

• 3 serrano chilies (can sub one jalapeno if you'd like not so hot)

• 2 large vine ripe tomatoes

• 1/4 cup white onion chopped

• One good-sized bunch of fresh cilantro minced (stems and all)

• 2-4 cloves of garlic chopped

• 1-tablespoon olive oil (can add more)

• 1/2 teaspoon salt (or salt to taste)

• 1/8-1/4 cup water; juice of 1/2 lime

Basically chop everything with a sharp knife. Use everything like seeds from the chilies and stems from your bunch of cilantro. Cilantro stems often have the most intense cilantro flavor. Don't use a food processor. If you like one flavor more than another use more of the preferred ingredient. Stir in oil, salt and water to the chopped ingredients. This should make about 2 cups. Serve right away; preferably with a pitcher of margaritas. (See Stirrings)