Start by roughly chopping the tomatoes, chiles, and onions. Be very careful while handling the chile peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.

Place all of the ingredients in a food processor. Pulse only a few times, just enough to finely dice the ingredients, not enough to purée. If you don't have a food processor, you can finely dice by hand.

Place in a serving bowl. Add salt and pepper to taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add a little more ground cumin.

Let sit for an hour for the flavors to combine.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.

Kenyan-Style Kale and Tomatoes

http://www.wholefoodsmarket.com/recipe/kenyan-style-kale-and-tomatoes

Ingredients Heat oil in a large pot over medium heat. Add onion and jalapeño (if using) and cook, stirring often, until softened and golden brown, 7 to 8 minutes. Add tomatoes and cook until collapsed and juicy, about 10 minutes more.

Add kale, 1/2 cup water, lemon juice, salt and pepper, toss once or twice, cover and simmer, stirring occasionally, until kale is tender, 10 to 15 minutes. Spoon into bowls and serve.