Fresh Tomato Salsa

Nothing says summer like tomatoes from the garden — especially when it comes to foods such as BLT sandwiches, marinara sauces and homemade juice.

We’ve already had two meals that featured BLTs, along with another summer favorite, three-bean salad, as well as a tasty marinara that also included other garden fare such as zucchini and yellow summer squash, onions and sweet banana peppers. And I’m not really that far off from canning some tomato juice.

And then, there is fresh salsa. The July/August issue of AARP magazine includes a fresh salsa recipe along with some other interesting facts about tomatoes. Did you know that tomatoes can safeguard against several types of cancer and may reduce your risk of heart disease, osteoporosis and even diabetes.

Luckily, as the salsa recipe demonstrates, you can reap all the health benefits with absolutely no hassle  (Here’s a link with more information: www.aarp.org/food/recipes/info-05-2011/tomatoes-healing-powers.html?intcmp=atmbb3.)

Fresh Tomato Salsa
2 cups seeded, chopped tomatoes (red, yellow, and orange)
¼ cup diced red onions
½ teaspoon minced garlic
¾ teaspoon freshly ground cumin, roasted
2 tablespoons freshly squeezed lemon juice
1 jalapeno pepper, seeded and diced
1 banana pepper, stemmed and diced
¼ cup diced green mango (optional)
Salt and pepper
½ cup minced cilantro leaves (for garnish)

Combine the first seven ingredients and the mango if using. Season to taste with salt and pepper. Refrigerate. Just before serving, garnish with the cilantro.
Yield: About 2½ cups.

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