| 1 | cn | (46-oz) tomato juice (vegetable juice is also great) |
| 1 | lg | Onion (bermuda or perhaps videlia are both good); finely chopped |
| 2 1/4 | c | Diced tomatoes |
| 1 1/2 | c | Finely chopped sweet peppers (mix green; red, yellow, whatever) |
| 1/2 | tb | Honey |
| 1/2 | md | Cucumber; diced |
| 1 | md | Zuchini; diced |
| 1 | | Ripe avacado; diced |
| 3 | | -(up to) |
| 4 | | Scallions; finely chopped |
| 3 | tb | Olive oil |
| 1/2 | | Lemon; juice of |
| 1 | | Lime; juice of |
| 3 | tb | Wine vinegar |
| 6 | | Cloves garlic; minced |
| 1 | ts | Taragon |
| 1 | ts | Basil |
| 1/2 | tb | Dill weed |
| 3 | tb | Parsely |
| 2 | tb | Cilantro |
| 1 | ds | Ground cumin |
| 3 | | -(up to) |
| 4 | ds | Tabasco sauce (I prefer Frank's Red Hot) |
| | Pepper to taste |
