Have you ever dined out at a restaurant and thought to yourself…, “I could totally make this at home and it would taste a lot better”? Well, that’s exactly what inspired today’s recipe.

My family and I were craving Mexican so we went to our local joint and the salsa that came with our meal was just so blah. I don’t know if it was canned or just old, but either way it just wasn’t good. So, we headed to Kroger right after dinner and I picked up a basket of fresh herbs and vegetables and then headed home and started to work!

A little cutting board chopping mixed in with the help of my handy-dandy food processor and viola! The result was a fresh, chunky, flavorful salsa that is colorful and oh-so-perfect for our upcoming football parties. #GoNoles

Feel free to kick up the heat and add in more jalapenos if that’s your thing or even throw in a little cumin for a little flavor.

Fresh Chunky Salsa

Ingredients:

• 2 tomatoes, chopped
• 1/2 white onion, chopped
• 1/3 green bell pepper, chopped
• 1 garlic clove, chopped
• 1/2 cup cilantro, chopped
• 1/2 jalapeno, chopped and deseeded
• 1 lime, juiced
• 1-2 Tablespoons olive oil
• salt & pepper, to taste

Directions:

Chop tomatoes, onion, bell pepper, garlic clove, cilantro and jalapeno and place into food processor. Squeeze lime juice over everything, add in salt & pepper and pulse twice. Drizzle olive oil over mix and pulse 2 more times so that there is a little liquid, but you can still see chunks of veggies. Transfer to container with lid and place in refrigerator for 2-4 hours so all flavors can infuse together. Serve with your favorite Mexican dish or with some non-GMO blue tortilla chips!

Serves 4

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