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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.
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