1 3/4 cups tomatoes, diced
2 Tbsp Onion, finely diced
1 Tbsp. red bell pepper, finely diced
1 Tbsp. yellow bell pepper, finely diced
1 jalapeno chili, de-seeded, white rib removed, minced
1 Tbsp. fresh cilantro, chopped
1 tsp. or more garlic, minced or pressed
1/8 tsp. ginger, minced (optional)
2 Tbsp. fresh lime juice
Celtic sea salt to taste ( optional)
In a food processor or blender, pulse until desired consistency, or simply mix all of the ingredients thoroughly in a bowl. Refrigerate until ready to serve.
Variation: For Corn Salsa, add 1/2 cup corn Kernels. For Mango Salsa, add 1/2 cup diced mango. For Avocado Salsa, add 1/2 cup to 3/4 diced avocado. For a sweeter salsa, add 1/3 cup raisins. For Jicama Salsa, add 1/2 cup diced jicama.
Use Salsa as a dip for tortilla chips, raw vegetables, or a variety of Mexican dishes, try it on brown rice, millet, or quinoa, or as a topping on baked potatoes or steamed vegetables, or wrapped in lettuce leaves and nori sheets with some avocado slices, grated carrots,and other vegetables.
