Garden produce is now in full swing so it’s time to start using it. This fresh salsa recipe is refreshing with tortilla chips or as a topping for a burrito. You can mix up the peppers depending on how hot you prefer your salsa.
- 500 ml (2 c) finely chopped tomatoes
- 125 ml (1/2 c) finely chopped jalapeno, bell and/or other peppers
- 125 ml (1/2 c) finely chopped onion
- 15 ml (1 tbsp) vinegar
- 5 ml (1 tsp) sugar
- salt to taste
- finely chopped parsley or cilantro to taste
In a mixing bowl thoroughly combine tomatoes, peppers and onion. Stir in vinegar, sugar and salt. Let mixture stand at least 30 minutes at room temperature. Store in refrigerator. Makes about 250 ml (1 c).