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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 16 |
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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! 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:
1. In a large saucepan, combine the first nine 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. Yield: 4 cups.
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