CHEF JEFF — ONE BYTE AT A TIME: Salsa Fresca

Since this is National Salsa Month, try this recipe from Neal Martin of Grand Forks.

Salsa Fresca

1 28-ounce can diced tomatoes

1 15-ounce can tomato sauce

1 cup chopped tomatillos

4 cloves of garlic, pressed or finely chopped

½ medium to large sweet onion, diced

½ cup nacho jalapenos, chopped

2 tablespoons Cholula hot sauce

½ to 1 teaspoon cayenne red pepper (optional)

2 tablespoons chopped fresh cilantro

1 teaspoon salt

1 tablespoon sugar (white or brown)

1 fresh lime, juiced

½ sweet bell pepper, chopped (yellow, red, or orange)

1 fresh banana pepper, seeded and chopped

Combine all ingredients in large bowl. Cover and refrigerate. Serve with corn chips or use on tacos, etc.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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