Salsa Supreme
With 4 Colors Of Peppers

Makes 2 cups or 32 tablespoons

1/2 medium red onion (1 mg)
1/2 medium or large red bell pepper (1.19 mg)
1/2 medium or large yellow bell pepper (1.86 mg)
1/2 medium or large green bell pepper (1.19 mg)
1/2 medium or large orange bell pepper (2.99 mg)
1 clove raw garlic, minced or diced (.51 mg)
2 green onions (4.8 mg)
1/2 teaspoon red pepper flakes (optional) (.27 mg)
1 tablespoon olive oil (trace)
1/2 teaspoon Low Sodium Herbox Chicken broth diluted in 1/2 cup water (2.5 mg)
1 medium tomato, cut into quarters (11.1 mg)
1 tablespoon red wine vinegar (.15 mg)
pepper to taste (trace)

Optional add ins: 1 can Ortega Diced Chilies with 1 teaspoon sugar.

Wash bell peppers, cut in half and clean seeds out of one half. Store the other halves in a zipper lock type bag in your refrigerator for use in salads or other recipes. Slice lengthwise into 1/2" strips.

Cut the red onion into 4 pieces. Dice or mince the garlic clove.

You'll want to pull the skin off the peppers. There are a few ways of doing this. During the summer I like to grill the sliced peppers skin side down on a hot grill until they turn a bit black. Then just rub off the skins. I also like to simply put the sliced pieces into my steamer and steam them for about 15 minutes. Using a sharp thumbnail the skins will peel right off (except for the green peppers which tend to resist skinning).

After skinning, place the onion, peppers, garlic and tomato into your food processor and process until smooth.

Put the olive oil into a medium size pan with the Herbox Low Sodium broth mixture and then pour the processed vegetables into the pan and bring to a boil. Simmer for about 5 minutes and cool. Use as topping for omelets, chicken, salads, unsalted chips and whatever you enjoy using salsa on.