Makes 2 cups / Serves 4
There’s just no comparison between this homemade version of salsa and the jarred stuff.
2 cups Sweet and Sour Peppers and Onions (here), chopped
2 tablespoons chopped fresh cilantro
2 tablespoons crumbled feta cheese
Whole wheat pitas, cut into triangles, or tortilla chips, for dipping
In a medium bowl, combine the peppers and onions, cilantro, and feta and stir to incorporate. Transfer to a serving bowl and serve with pita or tortilla chips. The salsa can be stored, tightly covered, in the refrigerator for up to 2 weeks.