Gazpacho Salsa

2 large ripe tomatoes
2 large tomatillos
1 medium red, yellow, or orange bell pepper
2 small jalapenos
3-5 cloves garlic
1/2 English cucumber (I'm sure you could use a garden cuke, but I'd peel it, which isn't necessary with the English cucumber)
1/8 sweet onion
1 Tablespoons capers
1 teaspoon salt
1 Tablespoon red wine or rice vinegar
few large sprigs basil
few large sprigs parsley

Put all ingredients in food processor and let 'er rip. If you prefer this a little chunkier, pulse instead. (I usually like chunky salsas, but this is the one I really like to fully process.)

Put salsa in acid proof container and refrigerate for at least 6 hours to combine flavors.