Food Works Salsa Fresca

• 1 (28 ounce) can diced tomatoes or 4 fresh tomatoes, diced
• 1 fresh jalapeno peppers or 1 tablespoon canned jalapeno pepper, minced
• 1 sweet bell pepper, diced (green is best)
• 1 red onion, diced
• 4 garlic cloves, diced or 2 teaspoons prepared minced garlic, in oil
• 14 cup minced fresh cilantro or 14 cup minced fresh parsley
• 12 teaspoon pepper
• 12 teaspoon chili flakes (optional)
• 14 teaspoon hot sauce (optional)
• 1 limes, juice of or 1 tablespoon lime juice

1. Dice up all veggies quite finely with a chopping knife, or in a food processor.
2. Open the can of tomatoes and empty into a large bowl.
3. Use scissors or a food processor to chop up any large chunks.
4. Stir everything into the bowl and season to taste.
5. Salsa is best served with tortilla chips or on tacos, and can be stored in a container in the fridge for 1 week.
6. To juice a lime, cut it in half and squeeze the juice out.
7. It's easier to mash the insides with a fork.

tomatoes, peppers, sweet bell pepper, red onion, garlic, fresh cilantro, pepper, chili flakes, hot sauce, lime juice

Taken from www.food.com/recipe/food-works-salsa-fresca-515680 (may not work)