Dianne’s Fresh Salsa

Dianne's Fresh Salsa

I like to make this little “salsa” from time to time when I’m in the mood for something fresh. It’s basically a kicked up pico de gallo, but it always gets raves!

What You’ll Need:
4-6 Roma tomatoes, seeded (4 if they are large, 6 if they are smaller)
1/2 of a green bell pepper, chopped
1/2 of a red or orange bell pepper, chopped
1 bunch of scallions, chopped (There are usually 8 or 9 scallions in a bunch)
The juice of one lime
A pinch of black pepper
A pinch of cayenne pepper
A pinch of sea salt

First Step:

Seed your tomatoes. (I always freeze the pulp for soup or chili later.)

Seeded Tomatoes

Cut seeded tomatoes into strips.

Tomato Strips

Dice tomato strips and place in a medium sized bowl.

Diced Tomatoes

Second Step:

Cut Bell Pepper Into Strips.

Bell Pepper Strips

Dice pepper and add to the bowl with the tomatoes.

Tomatoes And Peppers

Step Three:

Chop scallions and add to tomato/pepper mixture.

Step Four:

Add lime juice and seasonings. Stir to mix. Chill at least 1 before serving hour.

Notes: This “salsa” breaks down quickly due to the citrus juice. Make it the day you plan on eating it and if you have any left overs you can freeze them and use it in chili or tortilla soup later.

Red onion is a nice addition, as is freshly chopped parsley. Cilantro tastes like soap to me, so I wouldn’t advise it, but if you like the stuff, add away!

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