This recipe comes from "A Cook's Guide to Chicago," by Marilyn Pocious. This salsa was served at her booksigning event in the Old Town shop in January 2005.
This salsa is a great complement to spicy summer foods, such as Jamaican Jerk Chicken, or any grilled or roasted meats. It's also good as a dip.
Mix all the ingredients together, adjust seasoning, and allow the flavor to mingle for at least 30 minutes. Taste again, and adjust seasonings, before serving.