sunshot salsa

Name: Sunshot Salsa
Prep time: 1 h 10 min
Cuisine: Southern
Ingredients: 1 cup(s) diced tomato (about 1 large tomato); 1 cup(s) peeled, seeded, and diced cucumber (about 1 large cucumber); 1 large red bell pepper, diced; 1 large yellow bell pepper, diced; 1/2 cup(s) diced red onion; 1 small jalapeno pepper, seeded and minced; - juice of 1/2 lime; 2 teaspoon(s) minced fresh cilantro; 1/2 to 1 teaspoon(s) green hot pepper sauce, depending on your love of spiciness; 1/2 teaspoon(s) sea salt; 1/2 teaspoon(s) freshly ground black pepper

30 Pinches 1 Photo

Raven Higheagle

Prescott, AZ

Updated on Jun 13, 2014

This recipe is named for Tupelo Honey Cafe's farm north of Ashville. It capitalizes on the plentiful crops of cucumbers and tomatoes harvested in the summer. they use heirloom tomatoes like Cherokee Purple and Brandywine. It's great as a side for salmon and catfish. Source: Tupelo Honey Café Cookbook

Rate

prep time 1 Hr 10 Min

cook time

method Refrigerate/Freeze

yield Makes 3 Cups

Ingredients

1 cup diced tomato (about 1 large tomato)
1 cup peeled, seeded, and diced cucumber (about 1 large cucumber)
1 large red bell pepper, diced
1 large yellow bell pepper, diced
1/2 cup diced red onion
1 small jalapeno pepper, seeded and minced
- juice of 1/2 lime
2 teaspoons minced fresh cilantro
1/2 to 1 teaspoons green hot pepper sauce, depending on your love of spiciness
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

How To Make sunshot salsa

Step 1

Combine all the ingredients in a large bowl.

Step 2

Cover and let rest for 1 hour to allow the flavors to combine.
Step 3

This salsa can be refrigerated in an airtight container for 3 to 5 days.
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