Reply #12: I don't really use a specific recipe...

[Richard Steele]

I just use whatever I can get that seems freshest and tastiest
any given Saturday.
But generally it has to have tomato, garlic, and red onions
for starters, and the fresh oregano from the backyard usually
ends up in there somewhere.

One year when the parsley started to go to seed, I removed all the blossoms
and used them in a white salsa (no tomatos).
It was a nice earthy flavor, but not harsh; harmonized well
with the wild onions.