Baja-Style Tomato Salsa

1 pound tomatoes, chopped
2 yellow or red bell peppers seeded and chopped
1 cup cooked corn kernels (see note)
3 scallions, finely chopped
2 jalapeno or Serrano chilies, seeded and chopped
1 large clove garlic, minced
3 tablespoons finely chopped cilantro
1 tablespoon fresh lime juice
2 teaspoons cider vinegar
1/2 teaspoon salt or to taste

Combine the tomatoes, peppers, corn, scallions, chilies, garlic, cilantro, lime juice, vinegar, and salt in a glass or ceramic bowl and stir gently to mix. Adjust the salt. Let the salsa stand for about an hour to let the flavors blend.

Serve or cover and refrigerate for several hours. Let the salsa come to room temperature before serving.

Yield: about 2 cups