Aug 31, 2012

colorful summer salsa

The end of summer shouldn't have to mean the end of margaritas, corona lights, and tacos twice a week. Since you can get all of the tasty fresh ingredients that make this salsa oh-so-good year round, you should! I'll be the first to admit that I genuinely enjoy cheap, bottled salsa. Tostitos Mild Salsa? Oh yeah, gimme some of that. But every now and then, when the timing is right, there is really nothing better than a fresh, citrusy salsa. I whipped this salsa up as an appetizer on one of many taco nights this summer. It is fresh, tangy and crisp. Yum, yum.

25 Heirloom baby tomatoes
1/2 red onion
1 lime
1/4 lemon
Salt and Pepper
Hot sauce
Cilantro (if you like it - I don't)

Quarter and half the baby tomatoes, depending on their size. Chop red onion and mix in with tomatoes. Add lemon and juice from 1/2 lime, save the other 1/2 for garnish. Season with salt and pepper. Add just a shake of your favorite hot sauce. Add about a tablespoon of chopped cilantro.

Squeeze some lime juice and add an extra shake of salt to your chips. Serve!