Tomato Salsa

Although salsa is most often served on chips, it’s a great all-purpose condiment that can be used on burgers, sandwiches, eggs or even mixed with yogurt for a dip with a kick. Serve with endive leaves or crackers.

Yield: about 4 cups

2 1/2 – 3 pounds ripe beefsteak tomatoes, seeded, if desired and finely diced

1 red onion, finely chopped

2 – 4 garlic cloves, minced

2 bell peppers, chopped (any color is fine)

1 jalapeno pepper or chipotle chili, seeded, if desired and finely chopped (optional)

1/3 – 1/2 cup finely chopped fresh cilantro, (about 1/2 bunch)

1/2 teaspoon cayenne pepper (optional)

1/2 teaspoon kosher salt

2 tablespoons fresh lime juice (about 1 lime)

Place all the ingredients in a non-reactive bowl and combine well. Cover and refrigerate at least 3 – 4 hours and up to 2 days.

Nutritional Information:

Calories 50, Total Fat 1g, Saturated Fat 0g, Trans Fat, 0g Cholesterol 0g,  Sodium 158 mg, Total Carbohydrates 11g,  Dietary Fiber 3g, Protein 2g