1 cup chopped tomatoes

½ cup chopped onion

1 small hot pepper

1 tablespoon minced cilantro

1 minced garlic clove

1 teaspoon apple cider vinegar

½ teaspoon salt

Black pepper to taste

 

Cut asparagus into ½ inch pieces and place in pot with enough water to cover. Bring pot to a boil, reduce heat and cook for 2 minutes. Drain asparagus and rinse in cold water. Remove stem and seeds from hot pepper and finely chop the remaining pepper. Combine asparagus, tomatoes, onion, hot pepper, cilantro, garlic, vinegar and salt in a large bowl. Refrigerate for at least 5 hours. Stir periodically while salsa is cooling. Stir again before serving with chips.