Fiery Tomato Salsa

MAKES 2 CUPS VEGAN

This uncooked tomato salsa is nicely balanced despite its fiery heat, which comes from the jewel of the Caribbean, the Scotch bonnet pepper.

(Recipe adapted from Great Bowls of Fire by Jay Solomon [Prima Publishing, 1997].)

4 medium tomatoes, diced

1/3 cup chopped red onion

1 medium red bell pepper, seeded and diced

2 cloves garlic, minced

1/2 to 1 Scotch bonnet pepper, seeded

and minced

2 Tbs. chopped fresh cilantro

Juice of 1 large lime

1/2 tsp. freshly ground black pepper

1/2 tsp. salt

In medium bowl, mix all ingredients until well-blended. Cover and refrigerate 30 minutes to allow flavors to blend. Serve salsa as a spicy clip, burrito condiment or as a topping to pilafs or rice dishes.

PER 1/4-CUP SERVING: 18 CAL.; 1 G PROT.; 0 TOTAL FAT (0 SAT. FAT); 4 GCARB.; 0 CHOL.; 179 MG SOD; 1 G FIBER.