My Favorite Garden Salsa Recipe

When I’m grilling out in the summer I love serving fresh salsa. You can even make your own chips by cutting corn tortillas into wedges, brushing them lightly with canola oil, giving them a spritz of lime juice, and throwing them on the grill, or into the oven (low heat) until they’re crispy.

It’s easy to make, I usually chop my veggies by hand, but you can also throw them into a food processor. I guess you could also call this pico de gallo.

You can also throw all your vegetables on the grill for a few minutes before you chop them to bring out some extra flavor.

How to make it:

2 medium to large ripe tomatoes, chopped (fresh from the garden is the absolute best)

1/2 small to medium onion, chopped

1/2 sweet bell pepper, chopped (if you like it hot substitute a jalapeno, or a habanero pepper)

1/3 cup chopped cilantro (I love cilantro so I use more)

Juice of one lime

Optional: 1 avocado chopped

tortilla chips

Combine the tomatoes, onion, peppers, cilantro and lime juice in a bowl, and stir to mix. Let the salsa sit for an hour or two so the flavors can combine. This salsa is great on grilled chicken, sandwiches, tacos, potatoes, and almost any other summer dish you can think of. Make some extra and keep it on hand. Enjoy!

Salsa Image (c) Linette