Chunky Fresh Tomato Salsa

Preparation Time: 15 minutes
1 small red onion, coarsely chopped 1 medium green bell pepper, coarsely chopped 1 small bunch fresh parsley, stems removed 2 large tomatoes 3 tablespoons red wine vinegar 1 tablespoons fresh lemon juice 1 teaspoon cumin seeds salt (optional) black pepper, ground (optional)
In a food processor, combine the onion, bell pepper, and parsley 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 the mixture to a serving bowl and stir in the vinegar and lemon juice. In a small skillet, toast the cumin over low heat, stirring, for 2 to 3 minutes, or just until the cumin starts to smoke. Stir into the salsa and season with salt and black pepper, if desired. Cover and refrigerate until ready to serve. (Can be kept in the refrigerator up to 1 week.)
Serves: 6
½ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
Nutrition Information per Serving:
Calories: 23 Total Fat: 0.3g Saturated Fat: 0.1g % of Calories from Fat: 9% % of Calories from Saturated Fat: 2%		Protein: 1g Carbohydrates: 5g Cholesterol: 0mg Dietary Fiber: 1g Sodium: 8mg
Each serving provides: An excellent source of vitamin A and vitamin C.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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