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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.

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, 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

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.

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