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1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 small bunch (8 to 10 sprigs) fresh parsley leaves
2 large or extra-large fresh tomatoes, cored
3 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1 tsp. ground cumin
Salt and freshly ground pepper to taste
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- Combine the onion, green bell pepper and parsley in a food
processor.
- Process for 10 seconds, scrape down the sides and process
again until the mixture is finely chopped.
- Halve the tomatoes and squeeze out most of the juice and
seeds.
- Chop the tomatoes coarsely, then add them to the processor.
- Pulse several times to make a textured sauce: little bits of
onion and tomato should remain.
- Transfer the mixture to a bowl and stir in the vinegar and
lemon juice.
- Put the cumin in a small saucepan and toast over low heat,
stirring, for 2 to 3 minutes at most, just until the cumin
starts to smoke.
- Stir it into the salsa along with the salt and pepper.
- Cover and refrigerate until serving time.
- The salsa will keep about 1 week in the refrigerator.
- For a hotter version substitute 1 seeded fresh jalapeno pepper
for the green bell pepper.
- You may also substitute toasted cumin seed for ground cumin.
- Makes 4 (1/2 cup) servings.
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This is an official 5 A Day recipe.
Recipe provided by the Florida Tomato Committee.
Nutritional Analysis Per Serving: Calories, 36; Fat, 1g;
Cholesterol, 0mg; Fiber, 2g; Sodium, 12mg; percent calories from
fat, 13%.
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