Sunny Summer Salsa

It's almost Memorial Day Weekend! The unofficial start of summer! And all of a sudden, it has really started to feel like summer in D.C. this week! Will I survive the southern heat and humidity? Stay tuned...

I'm writing this really late on Thursday night so I'm going to keep this short and simple. (You can see that my plans to go to sleep early and not use technology late at night have been successful...) Here's a recipe for some cheery salsa, featuring some nontraditional ingredients that make for a great change of pace! This recipe features chives, which I have never cooked with before but were included in my FARMSHARE bag this week. If you have never cooked with them before either, they have an onion-y flavor and could be compared to scallions.

Sunny Summer Salsa

Makes about 1.5 cups

Prep Time: 20 minutes


1 large tomato, diced (I used a fancy yellow heirloom tomato that I purchased separately from the farmers market. While the flavor would be slightly different, a regular tomato would probably be fine.)

1 medium yellow bell pepper, diced

2 medium carrots, diced

1/2 cup white onion, diced

1/4 cup chives, minced

2 tbsp. ground black pepper

2 tbsp. cumin

2 tbsp. coriander

2 tbsp. cayenne pepper

3-4 tbsp. fresh lemon juice (from about 1/2 of a lemon)


  1. Combine the tomato, bell pepper, carrots, onion, chives, black pepper, cumin, coriander, and cayenne pepper in a medium.
  2. Squeeze the lemon juice over the mixture, and stir everything to combine.
  3. Serve with tortilla chips, on top of tacos, in burritos, on salads or bowls... :D
The wound is the place where the light enters you.
— Rumi