Sunshot Salsa

  • Yield: 3 Cups servings


1cup diced tomato (about 
1 large tomato)
1cup peeled, seeded, and diced cucumber (about 1 large cucumber)
1large red bell pepper, diced
1large yellow bell pepper, diced
1/2cup diced red onion
1small jalapeño pepper, seeded and minced
1/2units lime, juiced
2teaspoons minced fresh cilantro
1/2 to 1teaspoon green hot pepper sauce, depending on your love of spiciness
1/2teaspoon sea salt
1/2teaspoon freshly ground black pepper


  1. Combine all the ingredients in a large bowl. Cover and let rest for 1 hour to allow the flavors to combine. This salsa can be refrigerated in an airtight container for 3 to 5 days.

-From Tupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen by Elizabeth Sims with Chef Brian Sonoskus/Andrews McMeel Publishing.