Why wait until Cinco de Mayo to enjoy some delicious salsa? This recipe is versatile. Serve with homemade chips, civiche, roasted poblano chile relleno.
Recipe: Cinco de Mayo Salsa
by Jesse Bluma
4 ripe Roma tomatoes (organic), cored and chopped roughly
1 red bell pepper, cored, chopped, seeds optional
1 Sweet Hungarian pepper, chopped, seeds optional
1 tomatillo pepper, chopped
1/2 small onion, peeled, chopped
Juice of one lime-2 if small (organic)
1 teaspoon sea salt
Fresh ground pepper to taste
Mix ingredients. Save lime peel for water, grating on top of salsa, civiche, or relleno.
What to serve for dessert?