Source:

Driscoll

Serves/Makes:3 Cups

Ingredients

• 4 large tomatoes, seeded and chopped
• 1/2 cup (125 ml) chopped bell pepper
• 1/3 cup (80 ml) chopped red onion
• 1/3 cup (80 ml) chopped green onion
• 3 jalapeno chiles, seeded and chopped
• 3 tbsp (45 ml) chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tbsp (15 ml) fresh lime juice
• salt and pepper

Preparation

• Combine all the ingredients.
• Let sit for about 15 minutes, then taste to adjust the salt and pepper.
• For a more liquid salsa, increase the amount of lime juice and/or add a little olive oil.

Comments

Roma tomatoes are one of my favorites for this salsa but it may take a couple more because they are typically a smaller variety. This version is particularly good with chips and can also be served as a topping for eggs, tostadas and soups. It's medium hot but can be "fired-up" if you leave in the jalape o seeds.