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6 cups coarsely chopped peeled ripe tomatoes
1 cup tomato sauce
1/2 tsp salt
4 jalapenos, seeded and finely chopped, or 114-mL can diced green chilies, drained
6 garlic cloves, minced
1 tbsp paprika
1 tbsp ground cumin
2 onions, chopped
1/2 cup finely chopped fresh coriander
4 tbsp lime juice
In a large, wide saucepan, stir tomatoes with tomato sauce, salt, jalapeños, 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.
Stir in onions and 1/4 cup (50 mL) coriander. Continue cooking, stirring often, until most of liquid evaporates, 5 to 10 minutes. Remove from heat and stir in remaining coriander and 3 tbsp (45 mL) lime juice. Taste and add remaining juice, if needed. Excellent as a burger or hot dog topper or scooped up with corn chips. Salsa will keep well, covered and refrigerated, up to 1 week or freeze up to 1 month.
Calories 17, Protein 0.7g, Carbohydrates 3.8g, Fat 0.3g.
Our homemade version is easy to make and so much more flavourful than the store-bought stuff. Give a jar as a hostess gift.