Salsa Recipe

I really dislike canned / jarred salsa. The texture is often too pasty and there's zero freshness when all that really matters in good salsa is fresh ingredients. I like to balance mine with a bit of sweetness. Sometimes I'll use fruit (mango, for example) and sometimes I'll use roasted peppers. Roasting your own peppers takes a little more time, but it makes the dish.

Ingredients:

• 2 Red Bell Peppers
• 2 Yellow Bell Peppers
• 3 Medium Ripe Tomatoes, diced
• 1 Clove Garlic, diced
• 1/2 Small Red Onion, diced
• Juice from 1 Large Lime
• 1 Tsp Cumin
• 1/2 Chopped Fresh Cilantro
• 1/2 Tsp Fresh Ground Black Pepper
• 1/2 Tsp Kosher Salt

The peppers need to be roasted first. This can be done well ahead of time - you can check out this roasted peppers post for how I like to do it. Remove the skins from the peppers, dice, and place in a large mixing bowl (feel free to dump in any pepper-roasting juices that may be left over).

Add remaining ingredients, mix well, and serve.