Red Tomato Salsa

Directions

Combine the onion, green pepper, and parsley in a food processor. Process for 10 seconds, scrape down the sides, and process again until the mixture is finely chopped.

Halve the tomatoes and squeeze out most of the juice and seeds. Chop the tomatoes coarsely, then add them to the processor. Pulse several times to make a textured sauce: little bits of onion and tomato should remain. Transfer the mixture to a bowl and stir in the vinegar and lemon juice.

Put the cumin in a small saucepan and toast over low heat, stirring, for 2 to 3 minutes, just until the cumin starts to smoke. Stir it into the salsa along with salt and pepper. Cover and refrigerate until serving time. The salsa will keep for about 1 week in the refrigerator.

 

Source:  http://www.toptomatocompany.com