2 small yellow tomatoes, diced1 c. grape tomatoes, quartered 1 c. yellow or red onion, diced 1 - 2 small jalapenos, seeded and minced (use 2 for hotter salsa) ¼ c. fresh cilantro, coarsely chopped 2 Tbsp. fresh lime juice 1 Tbsp. sugar Dash of salt
In a medium bowl, combine all ingredients. Cover and chill several hours before serving.
Before serving, garnish with a slice of lime, and a sprig of cilantro.
This is great served with crispy tortilla chips, or as a condiment for grilled chicken or fish. To keep things interesting, try serving with different colored tortilla chips! Blue chips are always fun! Enjoy!
Note: When seeding a jalapeno, use caution! The seeds and the membrane, or veins, are where the ‘heat' of the jalapeno comes from. Wash hands thoroughly right after handling the jalapenos! Ay, ay, ay!
An Original recipe by Kimberley Bevins
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