Fresh Lime Salsa

It's getting pretty hot now, and as the days get warmer, my inclination to cook or bake is almost non-existent. Recipes that feature cold, fresh food are what I want.

Jacy spotted a recipe on the side of a bag of Mission Tortilla Strips and suggested that we make it as our new recipe of the week. I bought the ingredients and Joan and Jacy diced, minced and mixed. The result was delicious and was eaten very quickly - first with the tortilla chips, then later with cold pre-cooked shrimp thown in.

Fresh Lime Salsa

1 large ripe red tomato, diced

8 medium-sized tomatillos, husked, rinsed, and chopped

1/4 cup minced red bell pepper

1/2 tsp. minced onion

1 tsp. grated lime peel

1 Tbsp. lime juice

Mix all ingredients together in nonmetal bowl. If made ahead, cover and refrigerate up to four hours.

Since this makes a rather dinky (well, for a family the size of ours at least) amount, we used about 8 tomatoes, an entire onion, and the peel and juice from 2 limes. Joan and Jacy also added Cavender's Greek Seasoning because they thought it needed a bit more zing.