This is my replication of the salsa served at many mexican restaurants such as North of the Border.
prep time15 Min
cook time2 Hr
chopped ripe but firm tomatoes
chopped white onions
green peppers, finely chopped
2 to 3
jalapeno peppers, finely chopped
chopped cilantro (leaves only)
tomato paste (5.5 oz)
How To Make
Combine all ingredients in a large heavy dutch oven or saucepan.
Bring to a boil
Reduce heat and simmer uncovered for approximately 2 hours or until salsa reaches desired consistency
Store in fridge for up to 2 weeks in airtight containers.
Can also be frozen.
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