Chunky Tomato Salsa

Name: Chunky Tomato Salsa
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 4 cups
Cuisine: North America, Mexican
Ingredients: 3-1/2 cups peeled chopped tomatoes (about 4 large); 1 large green pepper, chopped; 1 medium onion, chopped; 1 serrano pepper, seeded and chopped; 1 jalapeno pepper, seeded and chopped; 1 tablespoon sugar; 2-1/4 teaspoons salt; 1 garlic clove, minced; 3/4 teaspoon ground cumin; 1 can (6 ounces) tomato paste; 1/4 cup white vinegar; 2 tablespoons lemon juice; Baked tortilla chip scoops

Total Time Prep: 45 min. Cook: 1-1/4 hours + chilling

Yield 4 cups

Test Kitchen Approved

This chunky tomato salsa is easy to throw together, with chopped vegetables added for color and crunch. It can be used for dipping tortilla chips, topping a Mexican dish or even as a sauce for fish or meat.

Ingredients

3-1/2 cups peeled chopped tomatoes (about 4 large)
1 large green pepper, chopped
1 medium onion, chopped
1 serrano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
1 tablespoon sugar
2-1/4 teaspoons salt
1 garlic clove, minced
3/4 teaspoon ground cumin
1 can (6 ounces) tomato paste
1/4 cup white vinegar
2 tablespoons lemon juice
Baked tortilla chip scoops

Directions

In a large saucepan, combine the first 9 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.

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

Recipe Creator