Sunburst Salsa

 
2 cups Roma tomatoes, deseeded and diced
1 cup yellow tomatoes or other heirloom variety tomatoes, deseeded and diced
1/2 cup green pepper, destemmed, deseeded, and diced
1/2 cup orange pepper, destemmed, deseeded, and diced
1/2 cup red onion, diced
1/3 cup green onion, thinly sliced
1/3 cup freshly chopped cilantro
3 T. freshly chopped parsley
1 serrano or green chile, destemmed, deseeded, and minced
1 jalapeno, destemmed, deseeded, and minced
1 1/2 T. garlic, minced
2 T. lime juice
1 t. salt
1/2 t. pepper
 

In a glass bowl, combine all of the ingredients, and toss well to combine. Cover and chill for 1 hour to allow the flavors to blend.

Yield: 4 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett