Serves: 4 cups
⅓ cup finely chopped green bell pepper
⅓ cup finely chopped red bell pepper
⅓ cup finely chopped hothouse cucumber
2½ cups chopped tomatoes on the vine
⅓ cup finely chopped sweet onion
4 large garlic cloves, minced
1½ fresh jalapenos*, seeded and finely chopped
½ bunch of cilantro, chopped
1 lime, juiced
salt and fresh ground black pepper
1. Combine all the ingredients together in a large bowl. Season with salt and pepper to taste.
2. Cover and refrigerate for at least 30 minutes up to overnight before serving.
*1½ jalapenos = mild salsa. Add more jalapeno if you want it HOT or go less for milder tasting salsa. The flavor intensifies the longer the salsa sits.