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- 4 medium tomatoes (about 1-1/4 pounds total), seeded and cut up
- 1 medium onion, cut up
- 1/4 cup snipped fresh cilantro or parsley
- 1 - 2 fresh jalapeno or serrano chile peppers, seeded and halved
- 2 cloves garlic, minced
- 1/2 cup finely chopped green sweet pepper (1 small)
- 2 tablespoons lemon juice
- 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
- 1 bay leaf
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
1. Place tomatoes in a blender or food processor. Cover and blend or process until coarsely chopped. Add onion, cilantro, chile peppers, and garlic. Cover and blend or process until finely chopped.
2. Transfer tomato mixture to a medium saucepan. Stir in sweet pepper, lemon juice, oregano, bay leaf, sugar, and salt. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until salsa reaches desired consistency.
3. Discard bay leaf. Cool salsa slightly. Cover and chill for 1 hour to 1 week before serving.
4. Serve as a dip for chips, as a barbecue sauce or marinade, or as a condiment for main dishes.
- cal. (kcal) 6,
- carb. (g) 1,
- sodium (mg) 18,
- Percent Daily Values are based on a 2,000 calorie diet