Fresh Tomato Salsa

I made a big batch of basic tomato salsa over the weekend. Every now and then I buy ready-made salsa from the grocery store, but I’m so happy when I take the effort to make it at home. There’s nothing like a fresh tomato salsa! This is yet another recipe with heart-healthy lycopene. Plus, it contains healthy fats from olive oil, and anti-inflammatory garlic and capsaicin (the compound that makes hot peppers HOT).

For lovers of raw food, this recipe uses all raw ingredients except for the roasted yellow peppers and hot sauce. If you want it to be purely raw, you can swap out the roasted peppers for raw bell peppers and the Sriracha hot sauce for raw jalapenos or chili peppers. Yum!

Fresh Tomato Salsa

5 plum tomatoes
½ yellow onion
Fresh cilantro (a big handful)
3 cloves garlic
3 whole roasted yellow peppers
3 tbsp. extra virgin olive oil
1 tsp. (or less) Sriracha hot sauce
Salt & pepper

Chop up the tomatoes, onions, garlic, cilantro, and roasted peppers into small pieces. Toss together in a big bowl. Drizzle olive oil and Sriracha hot sauce on top and mix thoroughly. Add salt and pepper to taste. Tip 1: You can use any hot sauce you like, but Sriracha is my favorite. It’s a Thai hot sauce that I use in everything that needs a spicy kick. Use a tiny bit at a time to adjust the spice to your taste. Tip 2: I found a jar of organic roasted yellow peppers at my local health food store. If you can’t find yellow, just use whatever kind your grocery store carries.

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