Asian Lemongrass Salsa! Hot and Sweet at the same time, this is a delightful way to spice up many entrees. It pairs with almost anything at any time of the day. It combines two kinds of peppers, spices, and coconut sugar, with other mouth watering ingredients to brighten up your table. Be Happy!

Asian Lemongrass Salsa

Ingredients:
2 poblano peppers
½ red bell pepper
½ orange bell pepper
½ yellow bell pepper
¼ cup lemongrass
1/8 cup shallots
¼ cup sunflower oil
2 tbsp. coconut sugar
1 tbsp. tamari soy sauce
1 garlic clove

Directions:
Remove the seeds from all of the peppers. Chop the poblano peppers finely. Chop the bell peppers into small pieces. Chop the lemongrass finely. Remove the skin from the shallot and chop finely. Chop the garlic finely. Place all of the ingredients into a medium size bowl and set aside. Place the tamari, coconut sugar and the sunflower oil into a measuring cup and mix by hand until the sugar is dissolved. Gently pour the oil mixture into the bowl with the other ingredients and hand mix until evenly incorporated. Serve.

Yields 2 cups

Will last 3 to 4 days refrigerated in an airtight container