Esme's Recipe Book

Salsa and Afternoon Snacks

Great with flax seed crackers, Ezenkiel bread or the rosemary crackers of Pure Food & Wine.
Also a wonderful dip for carrots, celery, broccoli and bell peppers.

Salsa

Makes about 1 1⁄2 cups

Ingredients

1⁄2 green bell pepper, seeded, cored and diced 2 tomatoes

1⁄2 onion, diced

1 garlic clove, chopped

2 sprigs fresh cilantro, chopped small

juice of 1⁄4 lemon

1⁄4 cup cold-pressed olive oil

sea salt, to taste

chopped jalapeño pepper, to taste

Directions

1. Combine the pepper, tomato, onion, garlic, cilantro, lemon juice and oil in a medium
   bowl, and toss to fully blend.


2. Season with salt and jalapeño to taste.