Foster’s Salsa
Makes about 3 cups 5 tomatoes, cored and roughly chopped 1/2 red bell pepper, cored, seeded and chopped 1/2 red or Vidalia onion, roughly chopped 1 jalapeno, seeded and chopped or 1 Tbsp hot sauce 1 garlic clove, minced 2 tablespoons extra-virgin olive oil 1/2 cup chopped fresh cilantro or parsley Juice of 1 lime or lemon 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon sugar 1/2 teaspoon red pepper flakes Combine all ingredients in a food processor. Pulse until the ingredients are combined but still chunky. Adjust seasonings, depending on how hot you like your salsa. Store leftovers 3-4 days in refrigerator Recipe courtesy of Foster’s Market