Recipe: Tomato and Red Pepper Salsa with P. Allen Smith


Recipe courtesy of Arkansas-based Chef Michael Selig. Photo by Mark Fonville.

‘Red Pride’ Tomato and ‘Majestic Red’ Pepper Salsa


  • 1 ‘Red Pride’ tomato
  • 1 ‘Majestic Red’ bell pepper, cored, seeded and diced
  • 2 tablespoons cilantro, chopped
  • Juice of 1/2 lemon
  • Juice of 1/2 lime
  • 1/4 cup red onion, chopped
  • 1 tablespoon garlic, minced
  • 1 teaspoon jalapeno, chopped
  • Tortilla or pita chips, for serving


  1. Dice the tomatoes. Note that slicing tomatoes is easiest if you use a serrated blade such as a bread knife.
  2. Combine ‘Red Pride’ tomatoes, ‘Majestic Red’ bell pepper and cilantro in a large mixing bowl.
  3. Sprinkle with the fresh lemon juice and lime juice.
  4. Stir in the chopped onion, minced garlic and fresh jalapeno.
  5. Allow to sit at room temperature for approximately one hour.
  6. Serve with tortilla or pita chips.

Visit P. Allen Smith’s website for this recipe, as well as more about cocktails, food and gardening.

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