With tomatoes, garlic, and peppers abundant at this time of year, this quick recipe will jazz up any Mexican inspired dishes. Try it with organic tortilla chips or on black-bean burgers.
Yield: 1 cup (250 mL)
¼ teaspoon (1 mL) salt
Pinch of cayenne
1 tablespoon (15 mL) freshly squeezed lemon juice
2 green onions, diced
2 medium tomatoes
1/4 cup finely diced sweet or hot peppers, to taste (optional)
1 clove minced garlic (optional)
¼ bunch of cilantro, chopped
Put the date, salt, cayenne, and lemon juice in a food processor with the S blade and blend to combine.
Add the onions and tomatoes and pulse until the mixture is saucy but still chunky. Add peppers and garlic, if using. Transfer to a bowl and stir in the cilantro.