Best Salsa
Recipe from
Midwest Living
Make this thick and chunky salsa with fresh tomatoes from your garden. The number of jalapeno peppers you use will determine the heat. Serve this with chips for a quick appetizer.
Servings:
2-3/4 cups
Ingredients
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3tomatoes, choppedsee savings

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2 tablespoonssnipped fresh cilantrosee savings

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1 smallonion, finely choppedsee savings

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1jalapeno chili pepper, seeded and cut up*see savings

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1 clovegarlic, mincedsee savings

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1 teaspoonsugarsee savings

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2 tablespoonsfresh lemon or lime juicesee savings

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Tortilla chipssee savings

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Directions
1.
In a medium mixing bowl, combine all of the ingredients, except the tortilla chips.
2.
Garnish the salsa with additional fresh cilantro and serve with the tortilla chips. Cover and store the salsa in the refrigerator for up to 2 weeks. Makes 2-3/4 cups.
3.
*Note: Because the chili peppers contain volatile oils that can burn your skin and eyes, wear plastic gloves when working with them. If your bare hands touch the chili peppers, be sure to wash your hands thoroughly with soap and water.
Nutrition information
Per serving: Calories 3, Total Fat 0 g, Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 1 g, Fiber 0 g.
Percent Daily Values are based on a 2,000 calorie diet
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