Of course, this recipe is for all year long, but there is nothing better than fresh salsa, and it is the perfect time of the year for it. Even if you don’t have access to fresh tomatoes, you can get these gorgeous vine ripened tomatoes pretty much all year long at the grocery store. This recipe is adapted from my good friend, Donna, whom I lovingly call, Ma Donna. She is an awesome cook.
3 medium tomatoes, diced
1/2 bell pepper, diced
1 jalapeno, diced
1/4 c. finely diced onion
Juice of 1 lime
1/4 bunch of cilantro, chopped
1 t. ground cumin
Salt & Pepper to taste
Hot sauce to taste, I prefer Frank’s Red Hot
I start out dicing the tomatoes, peppers, and onion. I prefer to use red, yellow, or orange bell peppers, because I don’t like the green ones, and it adds another element of color.
I remove the seeds from the jalapeno, before dicing, since that is were most of the heat lives, and I don’t like my salsa too hot. Next I use the leaves of the cilantro and chop them finely. I am combining the ingredients in a bowl as I work.
Lastly, I add the lime juice, cumin, salt, pepper, and Red Hot. I used about 10 shakes of the hot sauce. You can adjust the spices to your taste.
To save on fat and calories, I use Tostito’s baked scoops. You can get a lot of salsa in the scoops, and I love that!