Fresh Salsa

Tonight's recipe was whipped up using some fresh veggies I just purchased. It took a bit of time to get everything chopped up, but it was worth the effort. The taste was wonderful. No jar of mass-produced salsa can beat it. I hope to make other salsas this summer with veggies from our own garden. For now, this one will definitely do! This recipe would also double as a wonderful bruschetta topping (perhaps with some feta cheese! hmmmmmm....note to self - future recipe potential!). Watch for this recipe in tomorrow night's dinner recipe, too! As always - Enjoy!

Jenno's Fresh (Mild) Salsa

• 4 roma tomoatoes, cored and diced
• 1/3 onion, finely chopped
• 1 garlic clove, very finely chopped
• 1/4 each red, yellow and orange peppers, diced
• 1 tbsp lemon juice
• fresh cracked s&p
• 1/2 tsp crushed red pepper flakes (more if you want a little more heat)
• small spinkle white sugar
• 3 fresh (big) basil leaves, finely chopped

1. Placed chopped tomatoes, onion and garlic in bowl. Set aside for a few minutes, while dicing peppers.
2. Before adding peppers to tomato mixture, give mixture a stir, then drain any excess liquid. After liquid is drained, add peppers and stir.
3. Add remaining ingredients to bowl and combine well. Be sure to sample, and add more s&p or whatever you'd like.
4. Serve immediately or store in fridge for a few days (if it lasts that long!). ENJOY!