Spring Salsa: A perfect compliment to a cold pasta salad, which is best made in advance and served well chilled. The primary ingredients are chopped red and white onion, green and red bell peppers, torn arugula and escarole (you could use romaine lettuce or other salad greens, but the arugula and escarole provide a preferable contrast of flavours), and stewed Italian plum tomatoes (rough chopped). Season with lots of minced tinned chipotle peppers, salt, fresh cracked black peppercorns, basil, oregano, cumin and minced jalapeno. To this add a dressing composed of extra virgin olive oil, white balsamic vinegar, fresh lime juice and fresh lemon juice. Mix well and allow to sit refrigerated for several hours before serving.