Sunshine Salsa

Sunshine Salsa

Directions: 20 minutes
Servings: 20
Allergens: None,
No-cook Vegetarian


  • 8 small tomatoes
  • 1 bell pepper
  • 3 to 4 peaches
  • 1 cucumber
  • 1 small onion, peeled
  • 2 tbsp (30 ml) cilantro
  • ¼ cup (60 ml) parsley
  • 2 cups (500 ml) kernel corn
  • 2 tbsp (30 ml) chilli powder
  • ⅔ cup (160 ml) lime juice (about 6 limes)


  • Measuring cups
  • Measuring spoons
  • Paring knife
  • Cutting board
  • A large bowl
  • A juicer
  • Scissors


  1. Wash the tomatoes, bell pepper, peaches,
    cucumber, cilantro, parsley and limes.
  2. Finely dice the tomatoes, bell pepper, peaches,
    cucumber and onion and place in a bowl.
  3. Using scissors, finely chop the cilantro and parsley.
    Add to the mixture.
  4. Measure out the corn and the chilli powder and add
    them to the bowl.
  5. Juice the limes. Measure the right amount, then
    pour the lime juice on the salsa. Mix well.


Serving Suggestions

  • Serve the salsa with oven-grilled tortilla or pitas
    wedges, or as a side dish with grilled meat or fish.
  • Chop the fruit and vegetables into different shapes
    (small triangles, cubes or rectangles).
  • Top your burritos or tacos with the salsa, or add
    legumes (like black beans) and rice for a full meal!