I developed this recipe because my daughter was tired of the processed salsa at the store and I was looking for something fresh that utilized the summer vegetables. It is especially good with whole grain tortilla chips for a healthier alternative. It will keep for at least a week in the refrigerator, but ours don't last that long because we usually eat it up so fast! It is so delicious, I hope you enjoy it! Note; make sure all vegetables are washed thoroughly, before using.
3 Large Fresh Tomatoes; (preferably from the garden or farmer's market) stem removed, chopped fine. (leave peel on tomatoes)
1 Large Green Bell Pepper; remove seeds & stem and chopped fine
1 Medium Vidalia (or sweet) Onion, peeled, and chopped fine
1/2 Bunch Fresh Cilantro; remove stems, use leaves only
2 teaspoons, Lemon Pepper
1 teaspoon salt; preferably Kosher or Sea Salt
1 teaspoon Garlic Powder
Juice of one Lime
1 -2 drops hot sauce, or pepper sauce *optional
1. Place tomatoes, green pepper and onion in a large bowl. Sprinkle with spices, add hot sauce, drizzle lime juice evenly over vegetables, stir to mix well.
2. Place cilantro leaves in a large measuring cup. Using kitchen shears, chop cilantro, using quick cutting motions, inside the cup. You can also chop the cilantro very fine, or use a food chopper, but to me this is the easiest way. After chopping, the amount will be reduced to about 1/2 cup minced cilantro. (if you do not like that much cilantro, you can reduce the amount by half, but my family loves it!)
3. Stir well, to blend all ingredients; cover and refrigerate a few hours or overnight for flavors to meld. Serve with tortilla chips.
Yield: Makes about 4 1/2 to 5 cups Salsa