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Fresh Tomato Salsa

When prepared with vine-ripened tomatoes and other peak produce, it's easy to taste why this simple, uncooked salsa is in high demand. You can make it as hot as you like, depending on the type and quantity of peppers you use


1-1/2 cups finely chopped tomatoes (3 medium)
1 fresh Anaheim pepper or one 4-ounce can diced green chile peppers, drained
1/4 cup chopped green sweet pepper
1/4 cup sliced green onions
3 to 4 tablespoons snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno, serrano, fresno, or banana peppers
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper


1. Seed and finely chop hot peppers.* In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green onions, cilantro, lime juice, jalapeno pepper, garlic, salt, and black pepper.

2. If desired, for a smooth salsa, place 1 cup salsa in a food processor or blender. Cover; process just until smooth. Stir into remaining salsa. Cover; chill until serving time. Makes 12 (1/4-cup) servings.

*Test Kitchen TipBecause chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Make-ahead tip: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 3 days.

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