Sunshot Salsa

Raven Higheagle


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


☆☆☆☆☆ 0 votes

Makes 3 Cups
1 Hr 10 Min


  • 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

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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About Sunshot Salsa

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