Salsa has become one of the most popular condiments in the U.S. today. And with all the fresh tomatoes available during the summer months, why not make a fresh salsa?  It’s easier than you think and the finished product is spectacular.

This quick recipe is great with chips, of course.  But it’s also delish atop fish or grilled chicken– with or without a dollop of sour cream.

Sebrina’s Original Summertime Salsa

5 large, fresh, ripe tomatoes, diced

10 green onions, chopped

1/2 cup green bell pepper, diced

1/2 cup purple onion, finely diced

3 gloves garlic, chopped

2 fresh jalapeno peppers, diced (leave seeds in for a hotter salsa)

1/2 cup chopped fresh cilantro

2 tablespoons fresh lime juice

1 teaspoon (or to taste) hot pepper sauce such as Wild Oats Marketplace Organic Chipotle Hot Sauce

1/2 teaspoon Wild Oats Marketplace Organic Cumin

1 teaspoon kosher salt

Method:  Mix all ingredients together in food processor.  Process until desired consistency is reached.  Refrigerate for at least 1 hour before serving.  Store in a resealable container.  Serve with chips.

**This recipe is great for canning!  After processing in food processor, pour mixture into a large saucepan.  Bring mixture to a boil, then reduce heat and simmer for 20 minutes.  Pour mixture into hot, sterilized jars, leaving 1/4 inch headspace.  Adjust lids and process in boiling water bath for 30 minutes.  Makes about 6 half pints.