You are here: Home » Recipes » Sunshot Salsa Sunshot Salsa Recipe by Our Cookbook Collection Yield 3 Cups servings This salsa capitalizes on a plentiful crop of cucumbers and tomatoes harvested in the summertime. Try using heirloom tomatoes like Cherokee Purple and Brandywine. PrintEmail Ingredients 1 cup diced tomato (about 1 large tomato)1 cup peeled, seeded, and diced cucumber (about 1 large cucumber)1 large red bell pepper, diced1 large yellow bell pepper, diced1/2 cup diced red onion1 small jalapeño pepper, seeded and minced1/2 units lime, juiced2 teaspoons minced fresh cilantro1/2 to 1 teaspoon green hot pepper sauce, depending on your love of spiciness1/2 teaspoon sea salt1/2 teaspoon freshly ground black pepper Instructions Combine all the ingredients in a large bowl. Cover and let rest for 1 hour to allow the flavors to combine. This salsa can be refrigerated in an airtight container for 3 to 5 days. -From Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing.