This is one of those recipes that I have used over and over again, because it is so simple and delicious. You can use it as a lower-sodium alternative to store-bought salsa or use it the same way you would use a bruschetta topping.
2 cups tomatoes, diced
1/4 of an onion, minced
2 tbsp. of fresh basil or cilantro (whichever you prefer)
1 jalapeno pepper, minced, seeds and stems removed (add a few seeds to increase the spiciness)
Juice of 1 lime
1 clove of garlic, minced finely
Pinch of salt (optional)
Combine all of the ingredients into a bowl and toss to combine. You can add black beans, diced bells peppers, feta cheese, or any other ingredients you prefer. Drain off the water before serving if not serving immediately.
This recipe would go well with the homemade pita chips recipe from Wednesday, 29 October 2014. http://diariesofadietitian.blogspot.ca/2014/10/homemade-pita-chips.html
By Lisa Talarowski
I am a Dietetic Intern in my rotation at the Perth District Health Unit, as part of my training to become a Registered Dietitian.