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My old friend from high school posted this on her blog and I just wanted to make sure I didn't lose the recipe


  • 3 Medium Tomatoes or 6-7 Roma Tomatoes
  • Half of One Red Onion
  • 1 Poblano Pepper (or you can use a jalapeno if you like it a bit more hot)
  • 3 Sweet Peppers- red, orange or yellow-- ideally one of each.
  • 5 Cloves of Garlic (chopped small)
  • The juice of 1 Lime
  • 1 Tbs. Olive Oil
  • 1 Tbs. Table Salt
  • 1/4 cup Fresh Cilantro- Roughly Chopped


  • Cut your tomatoes in half and squeeze the halves over the sink to get out most of the excess juice and seeds. Set them aside.
  • Cut the ribs out of each pepper unless you want it really spicy. You will now want to chop each vegetable-- either by hand (this takes a while to get uniform pieces) or in a food processor. If you use a processor, roughly chop each type into large chunks by hand and then pulse them about 5 short times.
  • Process each item individually, (tomatoes, then peppers, onion, etc.. ) if you try to do them altogether you may end up with cold salsa soup!
  • Once you process the tomatoes, set them in a colander over the sink to drain for about 15-20 minutes. A lot of the liquid will drain out-- in the mean time, you can pulse each of the other veggies.
  • Once all your peppers and onion are ready to go, mix them together in a glass bowl with the Olive oil, salt, lime juice and cilantro and then add back in your tomatoes.
  • Chill well and then try NOT to eat the entire bowl in one sitting.

Categories: Salsa 

Author Credit: Cindy Stuckey

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