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Tomato Salsa

Source: Weldon Russell
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Active Time:  10 Minutes
Total Time:  10 Minutes
  Makes 2 cups
You'll never have any of this left over, especially when serving it to hungry teenagers.
4 large ripe tomatoes, roughly chopped
3 fresh jalapeno chiles, seeded and split
6-8 green onions, chopped
2 cloves garlic
8 sprigs cilantro, stems removed
salt to taste
In a food processor, chop the tomatoes, chilies, onions, garlic, and cilantro to a coarse texture. Stir in the salt, mixing well, and serve immediately or store, as is, in the refrigerator for 2 days.

If there is any salsa left over, transfer to a skillet and simmer for 5 minutes. This brief cooking will allow the salsa to kept longer. Place in a storage container, label if desired, and keep in the refrigerator for an additional week, or frozen for up to a month.

Serving size = 2 tablespoons

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 2 cups
Calories: 19
Sodium: 8mg
Fiber: 1g
Carbohydrates, Total: 4g
Protein: 1g
% Cal. from Fat: 0%
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