1 Lime Squeezed (2 if making more)
Chilies (your choice) Diced Fine
Onion Diced into 1/4" squares
Cherry Tomatoes (Halved)
Red, Orange, Yellow Peppers (Diced)
Sea Salt
Olive Oil
Fresh Cilantro
Crumbled Feta Cheese

Serve this salsa over your next grilled steak, or roast.

Halve all the cherry tomatoes you want to use up and place them on a baking pan.

Sprinkle a little sea salt on top of the tomatoes and put them on the grill or in the oven, just long enough to make them soft. 8 minutes at 350-degrees is OK. Turn them until the skins start to fall away.

Dice the onion and cilantro, your choice of peppers, and chilies. Put them in a bowl and squeeze the juice of a lime (or two limes if you're making a lot) over the mixture. Add a sprinkle of virgin olive oil and some crushed pepper.

Add the tomatoes when done, sprinkle in some crushed Feta Cheese and chill.