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Tomato and Pepper Salsa


  • 2 large tomatoes
  • 8 large jalapeno peppers
  • 2 large onions
  • 1 green bell pepper
  • 5 clove garlic
  • 1 Tbsp. salt
  • Ad
  • 2 Tbsp. sugar


Using a blender or food processor, put 1 each of all vegetables and pulse, until it is still chunky. Drain, reserving the liquid. Repeat until it is all done. Mix drained salsa, adding sugar and salt, and at this point, add some of the drained liquid to make it to suit your taste. If it seems too hot, add more tomatoes. Store in glass jar and use on tacos, scrambled eggs, or as a relish. Since this is fresh, it will not store too long. Makes about 1 quart. Must be refrigerated.

By Connie from Cotter, AR


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