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Ingredients
  • 1-1/2  cups
    finely chopped tomatoes (3 medium)
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  • fresh Anaheim pepper or one 4-ounce can diced green chile peppers, drained
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  • 1/4  cup
    chopped green sweet pepper
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  • 1/4  cup
    sliced green onions
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  • 3  to 4 tablespoons
    snipped fresh cilantro or parsley
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  • 2  tablespoons
    lime juice or lemon juice
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  • 1  to 2
    fresh jalapeno, serrano, fresno, or banana peppers
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  • 1  clove
    garlic, minced
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    pepper
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Directions
1.
Seed and finely chop hot peppers.* In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green onions, cilantro, lime juice, jalapeno pepper, garlic, salt, and black pepper.
2.
If desired, for a smooth salsa, place 1 cup salsa in a food processor or blender. Cover; process just until smooth. Stir into remaining salsa. Cover; chill until serving time. Makes 12 (1/4-cup) servings.

Test Kitchen Tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Make-ahead tip
Prepare as directed through Step 2. Cover and chill in an airtight container for up to 3 days.

Nutrition information
Calories 8, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 27 mg, Carbohydrate 2 g, Fiber 1 g, Protein 0 g. Daily Values: Vitamin A 6%, Vitamin C 56%, Calcium 1%, Iron 2%. Percent Daily Values are based on a 2,000 calorie diet
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