Now that's fresh Tomatillo-Pepper Salsa

I love spice and salsa offers the best of all the flavor profiles. It can be sweet, savory, spicy, tart and so on and so forth. However, by biggest bone to pick with salsa is that most commercial varieties are soggy and are a monochrome color though they claim to have a more than just tomatoes represented. I made this recipe up on a whim to use up my salsa verde base and it turned out to be a great success. 

• 1-2 large fresh tomatillos, seeded and chopped
• 1/2 bunch of green onion, chopped
• 1/2 orange pepper, seeded and chopped
• 1/2 red pepper, seeded and chopped
• 1/2 green pepper, seeded and chopped
• 1/2 c tomatillo salsa verde
• 1TB cider vinegar

Mix everything together and allow to marinate for a couple hours before using. This is not as soupy as conventional salsa but it is a crisp, fresh and vibrant alternative. I chose not to add tomatoes because they tend to "deflate" after a day but you are more than welcome to add them or maybe corn, zucchini or chickpeas.