Makes about 4 cups
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 small bunch fresh cilantro, stems removed
2 large tomatoes
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon garlic, minced
Black pepper, to taste
1/2 jalapeno, to taste
-In a food processor, combine the onion, bell pepper, and cilantro leaves and process for 10 seconds, scraping down the sides of the bowl. Process until the mixture is finely chopped.
-Cut the tomatoes crosswise in half and squeeze out most of the juice and seeds. Chop the tomatoes coarsely, then add to the vegetables in the processor. Pulse several times to make a coarse puree that contains little bits of onion and tomato.
-Transfer mixture to a serving bowl and stir in the vinegar, lemon juice, garlic, black pepper, and jalapeno. Mix until well combined.
-Refrigerate until ready to serve.
Excellent served with chopped vegetables for a quick snack.
Health Tip: Raw or lightly cooked red onions offer protection against cancer, heart disease, and allergies due to the flavonoids and pigmentation.