Sunshot Salsa

Raven Higheagle

By
@ravenhigheagle

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

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes 3 Cups
Prep:
1 Hr 10 Min
Method:
Refrigerate/Freeze

Ingredients

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

Step-By-Step

1Combine all the ingredients in a large bowl.
2Cover and let rest for 1 hour to allow the flavors to combine.
3This salsa can be refrigerated in an airtight container for 3 to 5 days.

About this Recipe