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"We like salsa with chips as an afternoon snack," reveals Myra Innes of Auburn, Kansas. "This recipe uses a lot of fresh tomatoes and keeps well for several days in the refrigerator."
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Analysis: One 1/4-cup serving (prepared without added salt) equals 22 calories, 1 g fat (0 saturated fat), 0 cholesterol, 2 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.
Originally published as Fresh Salsa in Taste of Home August/September 1995, p12
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Reviewed on Jul. 04, 2011 by tabby24
Very good salsa. Every time I make it, it goes very fast. I have never had leftovers!!
Reviewed on Jul. 22, 2010 by chasm
We love this salsa. It is delicious. when my tomatoes are ripe, I love to make this salsa. I don't add jalapeno peppers, I don't like it spicy, but I do substitute green peppers. I forgot the salt once & it didn't taste as good, I added it & it was great. Love this salsa!!!!!
Reviewed on Oct. 03, 2009 by icequeen4
i also would like to know if this can be frozen, or canned? And for how long?
Reviewed on Sep. 16, 2009 by krisolson
How long can you store salsa, can you freeze it?
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