Tomato Salsa
Tomato Salsa might be a good recipe to expand your hor d'oeuvre recipe box. This gluten free and vegan recipe serves 12. One portion of this dish contains roughly 3g of protein, 1g of fat, and a total of 81 calories. It is a rather inexpensive recipe for fans of Mexican food. 1 person found this recipe to be flavorful and satisfying. If you have bell peppers, chiles, oregano, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes.
Instructions
In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you'd like, for another use. Do not overcook and allow tomatoes to remain chunky.
In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender.
Drain and add vegetables to tomatoes.
Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.
Hot pack the salsa in clean pint jars. Follow manufactures suggestions on preparing the lids and jars for proper sealing.