Printable | Taste of Home

Four-Tomato Salsa

7 plum tomatoes, chopped
7 medium red tomatoes, chopped
3 medium yellow tomatoes, chopped
3 medium orange tomatoes, chopped
1 teaspoon salt
2 tablespoons lime juice
2 tablespoons olive oil
1 medium white onion, chopped
1 medium red onion, chopped
2 green onions, chopped
1/2 cup each chopped green, sweet red, orange and yellow pepper
3 pepperoncinis, chopped
1/3 cup mild pickled pepper rings, chopped

Printed from tasteofhome.com Sep 6, 2008

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Four-Tomato Salsa cont.

1/2 cup minced fresh parsley
2 tablespoons minced fresh cilantro
1 tablespoon dried chervil
Tortilla chips

In a colander, combine the tomatoes and salt. Let drain for 10
minutes. Transfer to a large bowl. Stir in the lime juice, oil,
onions, peppers, parsley, cilantro and chervil. Serve with tortilla
chips. Refrigerate leftovers for up to 1 week.

Yield: 14 cups.