Pico Tomato Salsa

Collegiate Culinaire: Fresh Tomato Salsa


I prepared this salsa for tonight’s grill out in honor of my fabulous intramural volleyball team, The Writing Blockers. True to the name that BH&G gave it, it’s very fresh, very tomato-ey, and very much the kind of salsa you need to start your summer right. I’m sure I’ll be making it again soon.
  • 1 1/2 cups finely chopped tomatoes (3 medium)
  • 1fresh Anaheim pepper or one 4-ounce can diced green chilepeppers, drained
  • 1/4cup chopped green sweet pepper
  • 1/4cup sliced green onions
  • 3 – 4tablespoons snipped fresh cilantro or parsley
  • 2tablespoons lime juice or lemon juice
  • 1 – 2fresh jalapeno, serrano, fresno, or banana peppers
  • 1clove garlic, minced
  • 1/8teaspoon salt
  • 1/8teaspoon pepper

1.Seed and finely chop hot peppers.* In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green onions, cilantro, lime juice, jalapeno pepper, garlic, salt, and black pepper.

2.If desired, for a smooth salsa, place 1 cup salsa in a food processor or blender. Cover; process just until smooth. Stir into remaining salsa. Cover; chill until serving time. Makes 12 (1/4-cup) servings.

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