1 1/2 pounds of tomatoes 1/2 red onion, chopped 2 garlic cloves, chopped 1/2 cup of chopped parsley 1 bell pepper, chopped Juice of 1 lemon Sweetener equal to 2 tablespoons of sugar Add one of the following: 1 cup of frozen corn kernels 1 cup of crushed pineapple 1 cup of frozen raspberries
Seed and chop tomatoes. Add the chopped onion, garlic, parsley, and bell pepper. Add the lemon juice and sweetener to taste. Mix well. Serve fresh. Or, cook for 20 minutes over medium heat, cool and serve. This recipe yields 8 servings.
Comments: Any of the variations of this salsa are good with baked tortilla chips or as a dressing for a salad.
