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  • Writer's pictureThe Singing Baker

Southwest Salsa

Updated: Aug 17, 2020

This salsa has become a staple in our house and has been continuously requested. The salsa is best made in the summer, when field-ripened tomatoes are in season.

4 cups tomato, chopped

1/2 cup onion, diced

4 cloves garlic, peeled & minced

1/2 Sweet Red Pepper, chopped

4 Jalapeno Peppers, seeded & minced

1/2 cup Red Wine Vinegar

1/4 cup Fresh Cilantro, chopped

2 TBSP Orange juice

1 TBSP Lime juice

1 Tsp Granulated sugar

1/4 cup Tomato paste

Salt & Pepper, to taste

Combine tomatoes, onion, garlic, peppers, vinegar, cilantro, orange and lime juice, sugar, salt & pepper in saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered, for 30 minutes, or until mixture is thickened, stirring occasionally. Stir in tomato paste and cook for 2 minutes. This salsa can now be cooled and refrigerated for up to a month in a sealed jar.

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