This recipe is great to use for tortilla chip dipping but also works well as a hearty chili topping.
2 cups chopped ripe tomatoes
1 cup chopped Vidalia onions
1 cup chopped green Bell pepper
2 tablespoons fresh lime juice
1 jalapeno, finely diced
1 teaspoon salt
Chopped fresh cilantro for garnish
1. Combine the tomatoes, onion, pepper, lime juice, jalapeno and salt in a big bowl and stir to combine.
2. Leave out at room temperature for 1 hour or place in the refrigerator for about 8 hours. Be sure to bring it up to room temperature before eating.
3. Spoon off any excess liquid, gently mix in the cilantro and taste to see if it needs any more salt.
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