Fresh Tomato Salsa

Fresh and easy, this classic yields about 5 cups of sassy salsa that says “summer” in every spoonful. If you like spice, use the full amount of jalapeños and add more cayenne pepper.

Makes 4 servings

Ingredients

• 4 cups diced organic tomatoes (5 to 6 medium)
• ¾ cup finely diced organic red onion (about 1 small)
• ¼ cup red wine vinegar (nitrate-free)
• 1 to 2 organic jalapeños, seeded and minced
• ½ cup chopped fresh cilantro
• ½ tsp salt
• Pinch of cayenne pepper, or more to taste

Directions

Combine tomatoes, onion, vinegar, jalapeños, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

Nutrition Facts

Serving size: ½ cup each. Per serving: 21 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 1 g fiber; 124 mg sodium.

Nutrition Bonus: Vitamin C (35% daily value), Lycopene.