Recipe by Secret Agent
This is bright, fresh and right out of the garden! If you like it thicker add tomato sauce or paste. I usually mix 4 ounces of tomato sauce with 4 tablespoons of tomato paste to get a thicker salsa for hubby, but use as much or as little as you like. Serve with tortilla chips. Hope you try this for your next party!
Top Review by Montana Heart Song
This is good! I did not have parsley, just dried cilantro flakes so I did soak them in a little water mixed with some ground cumin. I saved the reserved tomato juice for another dish also. Easy. I do use limes and the juice of limes in many recipes. I liked the use of the brown sugar and especially the taste! Thanks for posting.
- 8 cups tomatoes, seeded, chopped and drained
- 2 tablespoons garlic, minced
- 1⁄4 cup parsley, chopped fine
- 1⁄4 cup cilantro, chopped fine (more to taste)
- 1 red onion, chopped fine
- 1⁄2 white onion, chopped fine
- 4 scallions, chopped fine
- 1 green bell pepper, small, chopped fine
- 1 teaspoon chives, chopped fine
- 6 jalapeno peppers, seeded and chopped fine
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- salt and pepper (to taste)
- 2 limes, juiced (use the zest from one lime as an add-in)
- tomato sauce
- tomato paste
Directions See How It's Made
- Prepare tomatoes and let drain while you chop the rest of the ingredients. I cut everything by hand the first time and got a backache so use your food processor if you have one.
- Mix in a large bowl with a wooden spoon and pour into plastic containers. Do not process - this is a fresh salsa.
- Store in the refrigerator for 3 or 4 hours before serving. Refrigerate leftovers.