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Tomato/Green Chili Salsa

This healthy recipe comes from NDSU Extension Service.


•    3 c. peeled, cored, chopped tomatoes
•    3 c. seeded, chopped long green chilies
•    3/4 c. chopped onions
•    1 jalapeno pepper, seeded, finely chopped
•     6 cloves garlic, finely chopped
•    1 1/2 c. vinegar
•    1/2 tsp. ground cumin*
•    2 tsp. oregano leaves*
•    1 1/2 tsp. salt


•    Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split and then dip in cold water. Slip off skins and remove cores. Prepare peppers. Caution: Wear rubber gloves while handling chilies or wash hands thoroughly with soap and water before touching your face. Hot peppers, such as the jalapeno, do not need to be peeled, but the seeds often are removed. Wash and dry. If you choose to peel peppers, slit each pepper on its side to allow steam to escape. Peel peppers using one of the following methods: Oven or broiler method: Place chilies in oven (400 F) or broiler for 6 to 8 minutes until skins blister. Range-top method: Cover hot burner, gas or electric, with heavy wire mesh. Place chilies on burner for several minutes until skins blister. Allow peppers to cool. Place in a pan and cover with a damp cloth. This will make peeling the peppers easier. After several minutes of cooling, peel each pepper. Discard seeds and chop peppers. Combine all ingredients in a large saucepan and heat, stirring frequently, until mixture boils. * Spice amounts can be reduced, but no other changes should be made prior to canning. Reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot mixture into pint jars, leaving a 1/2-inch headspace. Adjust lids and process in a boiling-water canner for 20 minutes.

Makes 3 pints or about 24 servings per jar.

Per Serving: about 10 calories, 0 grams (g) of fat, and 1.3 g carbohydrate.

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