½ of a bell pepper in chunks (yellow, green, or red) 3 green top onions in chunks 14 oz can of diced tomatoes with green chiles ½ cup fresh chopped cilantro ½ tsp dried oregano ½ lime, juiced
Combine all ingredients in food processor. Pulse a few times to incorporate all ingredients, then process until desired consistency. This salsa keeps a couple of days in the refrigerator. Compared to prepared salsa, this recipe has about ¼ the amount of sodium. Serve with Mexican food or as a topping for baked potatoes or brown rice.
