Appetizer recipe: Four-Tomato Salsa

Ingredients

* 7 plum tomatoes, chopped

* 7 medium red tomatoes, chopped

* 3 medium yellow tomatoes, chopped

* 3 medium orange tomatoes, chopped

* 1 teaspoon salt

* 2 tablespoons lime juice

* 2 tablespoons olive oil

* 1 medium white onion, chopped

* 1 medium red onion, chopped

* 2 green onions, chopped

* 1/2 cup each chopped green, sweet red, orange and yellow pepper

* 3 pepperoncini, chopped

* 1/3 cup mild pickled pepper rings, chopped

* 1/2 cup minced fresh parsley

* 2 tablespoons minced fresh cilantro

* 1 tablespoon dried chervil

* Tortilla chips

Directions

* In a colander, combine the tomatoes and salt. Let drain for 10 minutes.

* Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week. Yield: 14 cups.

Editor's Note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.