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"I love the fresh taste of homemade salsa, but as a working mother, I don't have much time to make it," relates Toni Menard of Lompoc, California. "So I came up with this slow-cooked version that practically makes itself!"
This recipe is:
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 salt) equals 24 calories, trace fat (0 saturated fat), 0 cholesterol, 9 mg sodium, 5 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.
Originally published as Slow-Cooked Salsa in Quick Cooking July/August 1999, p45
Seeding TomatoesSummer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.
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Reviewed on May. 07, 2011 by mamamowe15
This was amazing! So fresh and easy. I will say it's not as good the next day. Can't wait to make it again!
Reviewed on Oct. 12, 2010 by AsaH
This is definitely the best homemade salsa I've ever had. and I have had a lot!! It would rival the best of the authentic Mexican restaurant salsas I've had also!
Reviewed on Jun. 28, 2010 by anadlynn1
I have been making this salsa ever since it was published in Quick Cooking about 10 years ago. It gets rave reviews everytime I make it. I especially like that it eliminates a lot of the prep work most salsas call for. One suggestion is to refrigerate the salsa before serving it. It really helps the ingredients meld and makes for very tasty salsa. Also, I like to add a little more salt than what the recipe calls for but not until I'm ready to serve it.
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