With seasonal ingredients, this delicious fresh salsa screams summertime. Serve with tortilla chips as a simple dip, or try as a topping on tacos, grilled fish or grilled chicken.
Recipe and photograph by Kimme Hargrove
½ cup green bell pepper, chopped
½ cup red bell pepper, chopped
2 cups grape tomatoes, quartered
½ cup red onion, chopped
4 garlic cloves (large), minced
1 fresh jalapeño pepper, seeded and finely chopped
Half a bunch of cilantro
1 lime, juiced
Salt and pepper, to taste
Combine all ingredients in a bowl. Store in an airtight container, and refrigerate for a minimum of 30 minutes or until ready to serve. Makes 1 quart.