This salsa is a good way to use up extra bell pepper. Serve it with Seven Layer Dip or eat it as a snack with corn chips and a cold one.

Cooking for one or two

1 Roma tomato
2 tbsp. chopped green bell pepper
1/2 clove garlic (1/2 tsp.)
1 1/2 tbsp. chopped onion
1/4 tsp. dried cilantro
1/2 tsp. lime or lemon juice
1 to 1 1/2 tbsp. water

Family Size

2 Roma tomato
4 tbsp. chopped green bell pepper
1 clove garlic (1/2 tsp.)
3 tbsp. chopped onion
1/2 tsp. dried cilantro
1 tsp. lime or lemon juice
2 to 3 tbsp. water

Quarter tomato and remove seeds. Slice quarters thinly and dice tomatoes into 1/4 inch chunks (approx.). Chop bell peppers, onions and cloves into small pieces. Stir into diced tomatos. Add cilantro and lemon juice. Drizzle enough water over the salsa to moisten the mixture.

Serve immediately, or cover and refrigerate for up to 2 days.