Tangy Salsa

Tangy, not spicy, this salsa will appeal to most—try it with the Empañapita or as a dip with veggies or baked chips

½ C jarred roasted red peppers, drained and diced (or substitute fresh roasted red peppers; see tip) (Leftover Friendly)
½ C no-salt-added diced tomatoes (or substitute 1 medium tomato, chopped)
1 small lime, peeled and cut into small chunks
¼ tsp ground black pepper
¼ tsp ground cumin
1 Tbsp fresh cilantro, rinsed and chopped (or substitute 1 tsp dried coriander)

1. Combine all ingredients, and toss well.
2. Best to allow 1–2 hours for flavors to settle before serving.