Garden Fresh Tomato Salsa

This Mexican condiment has taken the U.S. by storm to become its #1 condiment. So quick and easy to make, it’s a healthy addition to not only Mexican foods but can add zip and spark to so many dishes. When made with fresh vegetables it absolutely glitters with beautiful jewel tones!

Best Fresh Tomato Salsa

3 cups freshly diced tomatoes (1/4 - ½ inch dice) 1/3 cup diced green bell pepper ½ medium onion, peeled and finely diced (white or red) 3 green onions, white and greens diced 2 cloves garlic, finely minced ¼ cup minced fresh cilantro (or parsley if preferred) 2 tablespoons fresh lime juice 4 teaspoons finely chopped fresh jalapeño pepper (if you prefer less heat, use an Anaheim or poblano pepper) ½ teaspoon ground cumin ½ teaspoon ground black pepper 1 teaspoon salt, or to taste pinch of sugar

-Dice tomatoes and bell pepper to a medium dice, being consistent with the size. Prepare the other vegetables and in a large mixing bowl, stir the vegetables together. Add the garlic, cilantro, lime juice, preferred pepper, cumin, black pepper, salt and sugar. Stir until just combined. Let rest at least 1 hour, covered, in the refrigerator.

-Stir again, then serve with chips, nachos or other Mexican dishes. Garnish with slices of fresh lime. Can be served chilled or at room temperature. Store leftovers in airtight containers or a ziploc bag for up to 4 days.

Prepare vegetables, then mix together in a medium-sized bowl.

Add the spices and other ingredients then stir. Chill for at least 1 hour in the refrigerator. Garnish with slices of fresh limes.

Serve salsa with chips, Mexican dishes, for a snack or a meal. So fresh and beautiful, couldn’t you just take a dive in? With or without the chips!