Recipes

Salsa Fresca
(Makes about 6 cups)

This fresh and chunky salsa is actually quite mild. For a hotter salsa, increase the amount of jalapeņos or red pepper flakes.

4 ripe tomatoes, chopped (about 4 cups)
1 small onion, finely chopped
1 bell pepper, finely chopped
1 jalapeņo pepper, seeded and finely chopped, or 1 teaspoon red pepper flakes (more or less to taste)
4 garlic cloves, minced
1 cup chopped cilantro leaves
1 15-ounce can tomato sauce
2 tablespoons cider vinegar
1-1/2 teaspoons cumin

Combine all of the ingredients in a mixing bowl. Stir to mix. Let stand 1 hour before serving.

Note: Salsa will keep in the refrigerator about 2 weeks. It also freezes well.

Recipe from Healthy Eating for Life for Children by Amy Lanou, Ph.D.

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