Key West Salsa

2 c. diced ripe tomatoes
1/2 c. diced peppers
1 can chopped chilies, drained
1/2 c. chopped onion
1 clove garlic, minced
2 tsp. olive oil
salt & pepper to taste
dash of cayenne

Combine all ingredients; cover and refrigerate. Serve as topping on seafood or chicken. Also good as a dip for chips.

Mary Ridings - White Post, VA