Bi-Coastal Salsa

Bi-coastal Salsa

Chop up these ingredients and put in a big bowl:
3 cloves garlic
3 green onions
1 small or ½ large red onion
1 small or 1 large Vidalia or sweet onion
(1/2 jalepeno)
3-5 Tomatoes
1 green bell pepper
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
(purple bell peppers are nice too, if available)
½ bunch chopped cilantro

Mix together:
1-2 tbs red wine vinegar
¼ C lime juice (juice of 1 large  lime or two small ones)
Grated lime peel
Pepper
¼ tbs ground cumin
1 tsp oregano

 1 tsp olive oil (or other salad oil of your choice)


I adapted this recipe from two different salsa recipes.  One was from an LA Weigh Loss cook book, and another was from the South Beach cookbook… so, I named this “Bi-Coastal Salsa”!


There is no cooking involved here, but the cutting can be tedious if it’s not your favorite thing to do. I like the peppers and onions to be chopped quite fine.  Putting them through a processor is an option, but I find it makes them too fine.  You can use whatever kind of peppers you like.  I love all the colorful peppers in this.  I have even used purple peppers when available.  I do not, however, use jalapeno peppers, as the original recipes called for.  I am not a huge fan, and I find I can enjoy this just fine without it.


This is the kind of thing that you want to make when you know there will be a lot of people to eat it, because it makes a lot! You can also reuse it in cooking, like adding to a pan with chicken or eggs, or in a soup stock.  It gets better the next day, and if the peppers get too much for you, you can always add more tomatoes to freshen it up.


I tend to make this when I know I will have time and fresh vegetables, and people to help eat it!  It gets requested at an annual Memorial Day weekend pitch it at a friend’s.  So, I’ll be making it up for that again this year!


I first recorded making this August 12, 2004.

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