Four-Tomato Salsa
Source: Taste of Home August/September 2001, p27
A variety of tomatoes, onions and peppers makes this chunky salsa so good. Whenever I try to take a batch to a get-together, it's hard to keep my family from finishing it off first! It's a super snack with tortilla chips or as a relish with meat.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon salt
- 2 green onions chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- tortilla chips
- 2 tablespoons fresh cilantro minced
- 1 medium red onion chopped
- 1 medium white onion chopped
- 1/2 cup fresh parsley minced
- 7 medium red tomatoes chopped
- 3 medium yellow tomatoes chopped
- 3 medium orange tomatoes chopped
- 3 pepperoncini chopped
- 1/3 cup mild pickled pepper rings chopped
- 1 tablespoon dried chervil
- 7 plum tomatoes chopped
- 1/2 cup each green, sweet red, orange and yellow pepper chopped
- Carbohydrate 168.434366676908 g
- Cholesterol 0 mg
- Fat 19.4138283372975 g
- Fiber 39.3026675341754 g
- Protein 34.2080400043531 g
- Saturated Fat 2.67223933389363 g
- Serving Size 1 1 Recipe (3092g)
- Sodium 391.675333401757 mg
- Sugar 129.131699142732 g
- Trans Fat 2.5867698337129 g
- Calories 878 calories
1. In a colander, combine the tomatoes and salt. Let drain for 10 minutes. 2. Transfer to a large bowl. Stir in the lime juice, oil, onions, peppers, parsley, cilantro and chervil. Serve with tortilla chips. Refrigerate leftovers for up to 1 week. Servings: 56 Yield: 14 cups
