Easy Salsa

Homemade salsa is flavourful, fresh and fabulous as a dip or topping.

Ingredients

• 6 cups coarsely chopped peeled ripe tomatoes
• 1 cup tomato sauce
• ½ tsp salt
• 4 jalapenos, seeded and finely chopped, or 114-mL can diced green chilies, drained
• 6 garlic cloves, minced
• 1 tbsp each paprika and ground cumin
• 2 onions, finely chopped
• ½ cup finely chopped fresh coriander
• 4 tbsp lime juice

Directions

1) In a large, wide saucepan, stir tomatoes with tomato sauce, salt, jalapenos, garlic, paprika and cumin. Set over high heat. Bring to a boil, stirring often. Then reduce heat to medium-low. Gently boil, uncovered, stirring often, 10 minutes.

2) Stir in onions and ¼ cup coriander. Continue cooking, stirring often, until most of liquid evaporates, 5 to 10 min. Remove from heat and stir in remaining coriander and 3 tbsp lime juice. Taste and add remaining juice, if needed. Salsa will keep well, covered and refrigerated, up to 1 week or freeze up to 1 month.

Exchanges

¼ cup of this salsa can be counted as a free food!

Adapted from a recipe in Chatelaine magazine