This is a mild salsa that has found general use in our household. Our favorite use is with hamburgers, or as a change from mushrooms for steak. The salsa may be stirred into mashed potatoes, short pasta, or black beans.

Green sweet chiles, or green peppers, are very slightly cooked with onions and tomatoes. The vegetables retain most of their raw vigor, while they each give a little moisture to make a lovely blended juice. Plum tomatoes or ripe summer tomatoes are a must; canned tomatoes do not make it here.

The salsa can be used immediately, but is best made ahead. It improves with chilling overnight. With freezing it loses something, but retains its essential quality.

May be served cold or at room temperature.

Makes 2 cups, 4 to 6 servings for steak topping

Remove seeds and stems from the chiles. Chop chiles, onions, and tomatoes before starting.

Place chiles and onions in cold pan, together with seasonings. Add a tablespoon or 2 of water to keep the onions from sticking. Bring rapidly to simmer and then simmer 1 or 2 minutes, stirring, just to take the raw edge off the onions and chiles.

Add tomatoes and cook 30 seconds. Stir in oil and cook 30 seconds to blend.

Take pan from fire. Stir in vinegar. Let steep 10 minutes. Stir, taste juices, and add more vinegar to taste (some prefer quite a lot). Juices should be delicious. (If you have no juice, add tablespoons of water to create some.)