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    You are in: Home / Recipes / Chunky Tomato Salsa Recipe
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    Chunky Tomato Salsa

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 05, 2009

      Very good and quick and easy to prepare!!! DH liked a little more salt, but this was perfect for me. I did peel the tomatoes, DH hates tomato skin! Used cilantro from the garden and also fresh parsley, because I've got lots! A very good salsa, which we are enjoying for lunch, thank you, Christi! Made for PAC Fall 2009

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    • on October 02, 2009

      tasty! I used the last of the garden tomatoes and my own onion, so this was very fresh! I will try this again this winter with canned tomatoes. Made for Fall PAC 09. thanks for sharing!

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    • on August 27, 2009

      Great flavor just the right heat. I used a large Jalabeno for half the recipe and no canned chilies. Instead of garlic powder I used a fred clove chopped. Served with dinner along side a filet of salmon and a corn on the cob. Thanks for a lovely condiment.

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    • on August 22, 2005

      This was a great recipe to use up the bulk of my very ripe tomatoes. I subbed in bottled lime juice, ground cilantro spice, and chopped fresh garlic. We had a mexican feast and folks added to tacos, nachos and quesidialls. Will def use again.

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    Nutritional Facts for Chunky Tomato Salsa

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 53.6
     
    Calories from Fat 3
    87%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 707.0 mg
    29%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 5.9 g
    23%
    Protein 3.1 g
    6%

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