Salsa is simple to make and can taste fresh year round. In the summer months when tomatoes are overflowing in the garden and farm stands, I use those but in the winter months it’s pretty easy to make a fresh tasting salsa using good quality canned tomatoes. When tomatoes are not in season, canned actually tastes better than the bland, hard tomatoes you find in the store due to the fact that canned are picked at peak ripeness. Try to choose organic, low sodium brands when purchasing canned tomatoes.

Here’s the recipe:

1 – 15 oz can diced or petite tomatoes (or about 4-5 large fresh when in season, diced small)

2 cloves garlic, minced

1 small onion, diced small

juice from 1/4 of a lime

1/4 tsp. Himalayan pink salt

few grinds black pepper (or shakes)

drizzle of olive oil

1/2 or 1 whole green bell pepper, diced (depending on size)

1 fresh jalapeno pepper, diced

Mix all ingredients in a large bowl, stir gently mixing well.

Can serve immediately or refrigerate a few hours to a day or two. Serve with tortilla chips. I prefer Xochitl chips as they are organic, no GMO’s, they’re thin and crispy…delicious!

If you’re in a hurry or don’t have all the ingredients, you can share, if you’re willing, your sister-in-law’s home canned salsa!