Appetizers & Drinks

Salsa - Sauces - Toppers

Scoop up this colorful salsa with big tortilla chips, and serve with margaritas. Or offer it as a salad topper or an accompaniment to a big juicy steak hot from the grill.

Makes about 4 generous cups

8 SUNSET® Campari® Tomatoes, chopped
2 SUNSET® Romana Tomatoes, chopped
1 SUNSET® Beefsteak Tomato, chopped
1/2 SUNSET® Yellow Bell Pepper, small-diced
1/2 SUNSET® Orange Bell Pepper, small-diced
2 Tbsp small-diced white onion
1 1/2 Tbsp red wine vinegar
1 Tbsp lime juice
2 Tbsp olive oil
1/4 cup chopped fresh cilantro
1/2 tsp ground coriander
1/2 tsp ground cumin
2 Tbsp minced pickled jalapeños, drained
1 1/2 tsp hot sauce
2 – 3 tsp sugar
2 – 3 tsp kosher salt

Mix all ingredients together in a bowl. Then place half of the mixture into a food processor and pulse it until nicely chopped, but some texture still remains. Repeat with remaining mixture and combine. Taste and adjust seasoning (salt and sugar) and spiciness if desired. Store refrigerated for up to 2 days.