Fresh Salsa is intended as a dip for tortillas etc, but it also works well as a topping for hot dogs, burghers etc.  Use your imagination.  It is an alternative to the cooked versions of this condiment and is very refreshing on a summer day.  Since it contains all veggies, it is also very healthy.  None of the ingredients are cooked.  The key to this dish is to take the time to finely chop all the ingredients.  I have often tried different ways to chop the ingredients, but the best way is to finely dice them.  It is very time consuming, but it works the best.



Finely dice:


4 or 5 large Roma tomatoes
1 green bell pepper (small to medium size)
1 red bell pepper (small to medium size)
2 to 4 jalapeņo peppers (depending on the level of heat you prefer)
1 large Vidalia onion (Vidalias are nice, but any kind will do)
2 tomatillos (Can be omitted if you can't find them)
Finely chop:
1/2 bunch Fresh Cilantro (it must be fresh, or don't bother making this dish!!)
1/2 bunch Italian Parsley (You can substitute dried)
1 heaping tbsp of Cumin
Add the juice of:
2 limes
1/2 lemon
Sprinkle in:
1 teaspoon of garlic powder
1/2 teaspoon dried oregano
Mix all ingredients in a large bowl and then add about 20 or 30 dashes of hot sauce.  (I like Crystal because it's milder.  But Franks will also work well.  Be careful if you use some of the stronger hot sauces such as Tabasco.)  You can eat this immediately, but it's best to let the ingredients sit for an hour or two.  Then, you can season to taste.  This recipe makes a very large bowl of salsa.     


This recipe comes from a member of the band Suburban Disturbance.  Check out their MY SPACE for their latest schedule.