Jamaican Jerk Garden Salsa

Salsa: TWO WAYS

• 3 large tomatoes, chopped
• 1/2 red onion, chopped
• 1 white onion, chopped
• 2 jalapenos, seeded and sliced
• 3 cups multi-color cherry tomatoes
• 2 limes, juiced
• 3 tablespoons garlic, minced
• 1 scotch bonnet pepper, sliced (optiona, for extra heat)
• 2 tablespoons Jamaican Jerk seasoning
• 1 lemon, juiced
• 2 tablespoons coriander
• 1/4 cup cilantro
• 1/4 cup parlsey
• 1/8 teaspoon sea salt
• 1/8 teaspoon cracked pepper

Here's How:

1. BLENDER METHOD: Roughly chop the tomatoes and onions. In a blender or food processor, add the tomatoes, onions, jalapeno, cherry tomatoes, garlic and scotch bonnet (if using). Pulse the blender for 10-30 seconds, until the salsa is chunky and well combined. Add the lime juice, lemon juice, Jamaican jerk seasoning, coriander, cilantro, parsley, sea salt and pepper – to taste. Pulse the blender to combine and blend to your desired consistency. Chill for at least one hour for the flavors to fully develop.
2. HOMESTYLE METHOD: Roughly chop the tomatoes, onions, jalapenos, cherry tomatoes, garlic and scotch bonnet (if using). Finely chop the cilantro and parsley. Combine everything in a large bowl. PRO TIP: Use latex gloves while chopping the peppers to avoid making contact with the spicy juices. Stir in the lime juice, lemon juice, Jamaican jerk seasoning, coriander, sea salt and pepper, to taste. Chill for at least one hour for full flavor. Enjoy!