My husband's mom, Connie Swanson, prepared a big batch of this pretty and zippy salsa to serve at our wedding reception. It's very special and fresh-tasting. There's no need to peel the tomatoes since they're so finely chopped.
32 ServingsPrep/Total Time: 25 min.
- 16 medium ripe tomatoes, chopped
- 2 large onions, finely chopped
- 1 medium green pepper, finely chopped
- 1/2 cup minced fresh parsley
- 2 to 4 jalapeno peppers, seeded and finely chopped, optional
- 2 cans (6 ounces each) tomato paste
- 3 garlic cloves, minced
- 1 can (4 ounces) chopped green chilies
- 3/4 cup white vinegar
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons cornstarch
- 1/3 cup cold water
- In a large Dutch oven or soup kettle, combine the first 12
- ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15
- minutes. Combine cornstarch and water until smooth; stir into salsa.
- Bring to a boil. Cook and stir for 2 minutes; cool. Yield: about
- 2 quarts.
Nutrition Facts: 1 serving (1/4 cup) equals 30 calories, trace fat (trace saturated fat), 0 cholesterol, 173 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.