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Summer Fresh Salsa

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“This makes a big batch that will keep in the fridge for 1 week, but it has never lasted that long! I grow everything except the garlic in my garden so we always have the ingredients on hand.”
READY IN:
45mins
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Submerge the tomatoes into boiling water for 30 seconds and then plunge into cold water to remove the skins.
  2. Squeeze the tomato over the sink to remove excess juice (if you don't your salsa will be watery).
  3. Place in a large bowl and using your hands or potato masher smash the tomato up till no big chunks.
  4. Stir in onion, peppers (you may wish to taste the salsa as you add the serrano to control the heat), cilantro, and garlic.
  5. Add sugar, then salt and pepper to taste.
  6. Chill 1/2 hour before serving to incorporate the flavors. time includes chill time.

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