In the same way many people love Italian food so much that a part of them wishes they had a vowel on the end of their names, I sometimes think I'm so in love with the flavors of Mexican food that I wish I had some of that culinary heritage. Without having any family recipes to fall back on, I've created my own, and I'll immodestly cop to making one of the most kickass salsas around.
But over the years, as the tacos-gone-global trend has gone full-steam, I've made my own international variations too. In this one, the salsa takes a Greek spin. I love a good gyro, but one of the issues I always have with them is that there's too much bread. Using corn tortillas and making Greek tacos, you get all the great Greek flavors, but in mini-gyro form. This tomato mint salsa, along with a tzatziki, makes for the perfect finish.
The mint I used recently came from Farmer Lee Jones' Chef's Garden in a CSA-style Seasonal Vegetables and Herbs box, and it was some of the most fragrant, beautiful mint I've ever had the privilege of using. It gave the salsa a fresh, cool feeling that you're not used.
Pretty simple — throw the tomatoes in a food processor with the onions and garlic and pulse. Add the mint and parsley and continue to pulse. You want to avoid using stems for this salsa because it can add an unwanted bitter taste.
Pepperoncini replaces your jalapeño here. You can go as hot as you want, but 1) you don't want this to overpower the salsa, and 2) pepperoncini adds a tang that jalapeños don't, so you don't want it overshadowed by that flavor either. Two work nicely for this salsa, and no one will be complaining that it's too hot. Add the pepperoncinis to the processor and pulse until the salsa is well mixed. Transfer the mixture to a serving bowl.
Season with salt and pepper and eat it with homemade chips, or better yet, use it to dress your Greek tacos.