Chunky Salsa
Of course it's great with chips, but this salsa is also delicious over grilled fish, or baked with chicken, adding lots of healthy flavor.
Ingredients:
2 Cans Petite Diced Tomatoes (or regular diced if you can’t find these), drained
[I use fresh garden tomatoes in summer]
1 Can Rotel tomatoes w/lime and cilantro [optional]
3-4 cloves garlic, minced
2 T. jalapeno peppers, minced
about 1/3 of a red bell pepper, diced small
when available, sometimes I’ll add orange and yellow bell peppers
about 1/3 of a green pepper, diced small
about 1/3 of a red onion, diced small
3-4 green onions (scallions), chopped small
1/4 t. cayenne pepper….more if you like it hot
1/2 t. dried basil (fresh in summer)
1/2 t. dried oregano
salt and pepper…dashes of each
juice of 1 lime (avoid the seeds)
Directions:
All quantities are approximate, I just throw it all together. I try to dice everything as small as I can, so they are all similarly sized. Let it set a few hours, or overnight for flavors to blend.
Recipe by Kelly Klipp (kellyoliver)
