Photo by Getty Images/Lauri Patterson
Yields about 5 cups.
- 3 cups chopped tomatoes
- 1/2 cup chopped green pepper
- 1 cup diced onion
- 1/4 cup minced fresh cilantro
- 2 tablespoons fresh lime juice
- 4 teaspoons chopped hot peppers, including some seeds, as desired for spiciness
- 1/2 teaspoon ground cumin
- Kosher salt and freshly ground black pepper, to taste
- In a large bowl, combine the tomatoes, green pepper, onion, cilantro, lime juice, hot peppers, and cumin, and mix gently but thoroughly.
- Season with salt and pepper. Taste, and adjust the seasonings and hot peppers as needed.
- Cover and refrigerate for at least 3 hours — overnight is even better — to allow the flavors to blend.
NOTE: The salsa will last for 1 week in the refrigerator. For longer storage, freeze it in freezer-safe containers or freezer bags for up to 2 months.
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When she’s not at the Capper’s Farmer offices, editor Traci Smith spends her time cooking, working in the yard and garden, crafting, and relaxing with her dogs, family, and friends.