Cold, Hard Football Facts.com: Naked homemade salsa

We needed a quick salsa dip to help us make short work of a bag of nachos one afternoon while drinking beer and calculating Cold, Hard Football Facts with our bottle cap abacus. We whipped this together and thought it was downright damn tasty, if we do say so ourselves.

3 medium tomatoes, diced
¼ large Spanish onion, diced finely
1 jalapeno, diced finely
1 habanero, diced finely (optional)
2 chipotle peppers or canned chipotle peppers in adobe sauce, chopped (a company called La Costena makes a canned version that’s very thick, hot and tasty and that we’ve used and enjoyed immensely)
1 Tablespoon fresh cilantro, finely chopped
½ teaspoon kosher salt
¼ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon fresh ground black pepper
¼ teaspoon celery salt

Mix all ingredients very well in a glass bowl with wooden spoon. If you can’t be bothered cutting everything, you can throw everything in a blender or food processor and blend coarsely. If blended too much, it may become too watery (storebought salsas tend to have thickening agents like xanthan gum; our salsa has no such thing and more or less sleeps in the nude). Set in refrigerator for at least a half hour. It will keep refrigerated in Tupperware for about one week.