2 medium size plum or roma tomatoes, stems removed, finely diced.
1/2 red bell pepper (stems, ribs, seeds removed), finely diced.
1 small clove garlic, finely minced.
1 shallot or 1/2 red onion, finely diced.
1 jalapeno or serrano chili pepper (stems, ribs, seeds removed), finely diced.
2-3 tablespoons minced fresh parsley
1 dried prune, finely minced
2 teaspoon low sodium tamari (soy sauce)
1 teaspoon extra virgin olive oil
squeezed lemon to your taste
How to make it
Combine all off the ingredients in a medium size bowl and mix them well. Taste.
Let it stand for at least 1 hour and taste again. If the chillies makes the salsa too hot add some more chopped tomato or dried prunes. If not hot enough, carefully add a few of the seeds from the chillies. If the taste not lemony enough, squeeze more lemon. Adjust the taste to suit your liking. You might add ground cumin or other spices to make it more you, but remember, do not add more salt or more tamari (soy sauce).
Store in an airtight container in the refrigerator for later use.