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 another quart home with them!
—CAROL CARPENTER JANSEN, NE
PREP: 45 MIN. • COOK: 1 1/4 HOURS + CHILLING • MAKES: 4 CUPS
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
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.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 1/4 cup equals 28 cal., trace fat (trace sat. fat), 0 chol., 344 mg sodium, 6 g carb., 1 g fiber, 1 g pro. Diabetic Exchange: 1 vegetable.