sunshot salsa

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

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

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yield serving(s)

prep time 1 Hr 10 Min

method Refrigerate/Freeze

Ingredients For sunshot salsa

1 c

diced tomato (about 1 large tomato)
1 c

peeled, seeded, and diced cucumber (about 1 large cucumber)
1 lg

red bell pepper, diced
1 lg

yellow bell pepper, diced
1/2 c

diced red onion
1 sm

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

How To Make sunshot salsa

1
Combine all the ingredients in a large bowl.

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