Chunky Tomato Salsa
TOTAL TIME: Prep: 45 min. Cook: 1-1/4 hours + chilling
YIELD: 4 cups.
Our college-age daughter, two of her friends and a nephew ate a quart of this salsa with chips in one sitting. They loved it so much that they each took a quart home with them. So be sure to make lots! —Carol Carpenter, Jansen, Nebraska
Ingredients
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3-1/2 cups peeled chopped tomatoes (about 4 large)
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1 large green pepper, chopped
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1 medium onion, chopped
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1 serrano pepper, seeded and chopped
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1 jalapeno pepper, seeded and chopped
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1 tablespoon sugar
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2-1/4 teaspoons salt
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1 garlic clove, minced
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3/4 teaspoon ground cumin
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1 can (6 ounces) tomato paste
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1/4 cup white vinegar
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2 tablespoons lemon juice
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Baked tortilla chip scoops
Directions
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1.
In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.
Nutrition Facts
1/4 cup: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 344mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.
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