- 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.
- 1 cup diced tomato (about 1 large tomato)
- 1 cup peeled, seeded, and diced cucumber (about 1 large cucumber)
- 1 large red bell pepper, diced
- 1 large yellow bell pepper, diced
- 1/2 cup diced red onion
- 1 small jalapeño pepper, seeded and minced
- 1/2 units lime, juiced
- 2 teaspoons minced fresh cilantro
- 1/2 to 1 teaspoon green hot pepper sauce, depending on your love of spiciness
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 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.