Fresh Lemon-Cilantro Salsa

• 1 lb. ripe Tomatoes, seeded & diced - Produce
• 3/4 tsp. Hain Salt - Aisle 2
• 1-1/2 Tbsp. Nappa Valley Extra Virgin Olive Oil - Aisle 3
• 1 tsp. Frontier White Pepper - Aisle 2
• 1 tsp. minced Lemon Zest - Produce
• 2 tsp. Pure Produce minced Garlic - Produce
• 1-1/2 tbsp. Natura Organic Jalpenos, seeded & minced - Produce
• 3oz. Green Bell Pepper, fine dice - Produce
• 3oz. Red Onion, fine dice - Produce
• 3oz. Tbsp. minced fresh organic Cilantro - Produce
• 3 Tbsp. Organic Lemon Juice - Produce

Slice tomatoes in half through "equator." Gently squeeze tomato and flick out seeds. Dice tomatoes, making 1/2" cubes then mix with salt in a colander. Place bowl or plate underneath to drain. Keep in fridge for 1/2 hour. While tomatoes drain, chop garlic and jalapenos; then zest the lemon and mince. In a pan, warm olive oil over medium heat then saute garlic, jalapenos and lemon zest until soft. Set aside.

Chop green pepper, red onion and cilantro; place in glass or stainless steel bowl. Add to bowl drained tomatoes (gently toss in colander to remove remaining liquid before adding), sauteed ingredients and lemon juice. Stir gently and allow to sit in refrigerator for about 1 hour before serving.