Chunky Tomato Salsa Recipe

Cinco de Mayo Recipes

“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

Chunky Tomato Salsa

This recipe is:  Healthy, Diabetic Friendly, Quick, Simple

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

*Yield: 16 Servings

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 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.

Nutritional Facts 1/4 cup (calculated without chips) equals 28 calories, trace fat (trace saturated fat), 0 cholesterol, 344 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: 1 vegetable.

Salsa Gift

For a pretty gift, I tie hot red peppers to a jar of homemade canned salsa and decorate it with raffia. —Karen Shaw, Selden, Kansas

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Grannies Kitchen - Chunky Tomato Salsa Recipe