Brett's always into the business of concocting something good to eat. That's where his creativity shines. Hey—it helps me continue to write or do laundry or run errands! He's agreed to share one of his favorite recipes with you. He's also one of those cooks who never measures much of anything. Just takes a gander around the kitchen and starts tossing things together without a thought someone might want to know what he's doing and how he's doing it.

He and I have come up with an eCook Book called The Little Book Of RED HOT CHILI PEPPER RECIPES. Some of the recipes are mentioned in my novels.

This recipe can be modified to fit any size crowd. Our family likes to make salsa in mob sized quantities. It's gone before the movie ends and somebody's hollering, "Hey! Where'd it all go? That was great stuff, Brett! Go make us some more!"

We hope you like it that much too!

Brett's Salsa

THE INGREDIENTS:

2 large onions, diced
1 small can black olives, chopped
1 small can black beans
2-3 cloves of garlic, diced
3 large bell peppers, red, green or both, diced
3 large tomatoes, diced or use 1 large can diced tomatoes
3-4 cherry peppers, chopped
2-3 Cayenne peppers, chopped
1-3 Habanero peppers, chopped
2-4 Jalapeno peppers, chopped
1/2 to 1 small can Tomato Paste
2 Tablespoons cider vinegar

THE PREPARATION:

Throw everything into a bowl and toss together.

Serve with tortilla chips or on hamburgers and hot dogs, or along with chicken and pork dishes. Livens up anything you want to spoon it on.