Makes 2 cups (16 servings)
-3 medium tomatoes, finely chopped
-1 medium onion, finely chopped
-2 cloves garlic, minced
-2 to 3 fresh jalapeño peppers, seeded, ribs removed & finely
chopped (or substitute a mix of peppers in the box today)
-1 T. olive oil
-1 T. freshly squeezed lime juice
-2 T. chopped fresh cilantro
-Sea salt to taste
In large glass bowl, combine all ingredients and season to taste
Refrigerate for at least one hour. Enjoy!
-This recipe is best when made several hours ahead of time
(and refrigerated) and given time to marinate.
-For a different twist, try adding corn, black beans, peaches or
mangoes to your salsa.
-This salsa will keep for several days if covered and kept
Adapted from recipegirl.com, 4/12