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Salsa is wonderful anytime. It is great in summer because you can use fresh garden vegetables. Serve it at a barbecue, for game day, at picnics or anytime you want a great appetizer or dip for when your family and friends get together. Salsa is so easy to make, very versatile and you can make it healthy.
2 large fresh tomatoes, chopped
1 jalapeno or serrano, seeds and stems removed (if you don’t like hot you can use mild chili peppers or a 4 ounce can of mild chili peppers, drained)
1/2 cup chopped green pepper
1/2 cup chopped purple onion (can use green onions or regular)
2 small cloves of garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
2 teaspoons sugar, (optional)
1 teaspoon dried oregano
2 tablespoon chopped fresh cilantro or 1 teaspoon dried
1/2 teaspoon cumin
chopped fresh parsley, (optional)
Mix all ingredients together. Toss and serve at room temperature or chilled. Keeps in refrigerator 6 to 7 days. You can double or triple the recipe. You can put ingredients in food processor and pulse a few times but it’s not necessary. Serve with scoops or any kind of taco chips. Makes about 3 1/2 cups. Enjoy!
Alternate ingredients you can add to this recipe:
fresh cooked corn
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