Tomato Salsa

A delicious all-purpose salsa, great as a dip with chips, accompaniment to grilled meat or veggies, or as an add-in to other recipes. Although this salsa can be made year-round (thanks to canned tomatoes and dried herbs), it’s at its absolute best in summer when fresh tomatoes are plentiful. So line up those less-than-perfect-looking specimens – taste here is all that matters.
Yields 5 cups.

SODIUM CONTENT: 20.4 mg per cup


5 c. diced tomato (about 10 sm/med ripe red tomatoes, peeled (see *note* below), cored and diced)
1 medium onion, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
1 jalapeno pepper, minced (with seeds)
4 T. chopped fresh cilantro
2 T. apple cider vinegar
1 T. tomato paste
2 1/2 t. ground cumin
1 1/4 t. ground coriander
1/2 t. freshly ground black pepper


*NOTE* Place tomatoes into a pot of boiling water for ten seconds and the peels will come off effortlessly.

Measure all ingredients into a large mixing bowl and stir well to combine. Serve immediately or store in an airtight container and refrigerate until serving.

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