TOMATO MEDITATION, AT SUMMER’S END

2 tablespoons finely minced parsley

2 tablespoons finely minced cilantro

1 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar (I might well have used lemon juice, but was out of lemons)

1 clove of pressed garlic

3 scallions, derooted and trimmed, sliced in thin circles

1/2 spittingly fresh firm green bell pepper, diced

1/2 fresh jalapeño or serrano or other green chile, very finely diced (optional, but unless you hate hot stuff, please don’t leave it out)

a pinch of coarse salt