Say HELLO to summer with this delightful salsa! “Mom” at Tiny Green Mom gets requests for this recipe every year as the weather heats up. Truly a crowd-pleaser, it can be doubled or tripled when hosting a party. It packs up nicely for an evening watching the sunset on the beach, too!

Tiny Green Mom’s Sunset Salsa


1 red bell pepper, finely diced

1 yellow bell pepper, finely diced

1 orange bell pepper, finely diced

1 fresh ear of corn, cooked and kernels removed (in a pinch, use a small can of sweet kernel corn)

4 – 6 scallions (green onions), finely chopped

handful of organic baby carrots, about 10, finely diced

6 – 8 Roma tomatoes, seeded and diced

handful of fresh parsley, chopped fine

handful of fresh cilantro, chopped fine

1 jalapeno chile, finely diced

juice of 1 lemon

sea salt and black pepper, to taste

1 tsp. red pepper flakes

*Optional: ripe avocado, chopped and added to dish when serving


In large mixing bowl, place the lemon juice. Add in bell peppers, corn, scallions, baby carrots, fresh parsley and cilantro, tomatoes, and jalapeno chile. Stir to cover with lemon juice. Add spices and mix gently. Place in serving dish and top with freshly diced avocado, if desired. Tastes great with fresh tortilla chips or can even be used to top fish or chicken!