[Knit4Fun]

Here's my favorite homemade salsa to date...

Rachael Ray's So Mild Salsa

1 tbsp. extra virgin olive oil
1 medium onion, finely chopped
1 medium green pepper, seeded & finely chopped
2 cloves garlic, minced
1 tsp. ground cumin
Salt and pepper to taste
1 15 oz. can chunky-style crushed tomatoes

Heat small saucepan over moderate heat and add oil, onions, peppers & garlic. Season veggies with cumin, salt and pepper and cook for 5 minutes until veggies are just tender. Remove pan from heat and add canned tomatoes. Stir salsa to combine and transfer to small serving bowl. Serve at room temp. or chilled.

Yield 2 cups salsa

I'm going to try making my own black bean and corn salsa later today and next week it'll be mango salsa!