[2]
Servings:
Makes around 3 cupsJust a nice, simple salsa for any time of the year. It’s also very versitle (I wrap it in spinach leaves, put it on raw zuchini slices, and corn torilla chips. Heck I just ate a bowl plain with a spoon) and keeps well.
Ingredients:
2 Tomato, diced
¼ cup Onion, diced
1 Jalepeno Pepper, diced (small)
1 clove Garlic - large clove -, diced (small)
.33 cup Baby
Carrots
.33 cup Spinach, ripped into smaller pieces
3 tablespoon Cilantro, chopped
1 tablespoon Parsley, chopped
5 Mint
Leaves
3 tablespoon Chives
sprinkle Salt and Fresh Pepper
1½ teaspoon Cayanne Pepper
Preparation:
Throw it all in the blender.
Eat. Enjoy. Be Happy.
