Chunky Salsa

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Coarsely-chopped onion
1 cup	146g / 5.1oz	Coarsely-diced green bell pepper
1		Tomatoes - (35 oz) - drained, and
		Coarsely chopped (reserve 1/2 cup juice)
1 tablespoon	15ml	Freshly-squeezed lime juice
2 teaspoons	10ml	Tabasco brand Pepper Sauce
1/2 teaspoon	2.5ml	Salt
2 tablespoons	30ml	Chopped fresh cilantro or Italian parsley

Recipe Instructions

Heat oil in large heavy saucepan over high heat. Add onion and bell pepper and saute 5 to 6 minutes, stirring frequently, until tender. Add tomatoes and juice; bring to a boil over high heat. Reduce heat to low and simmer 6 to 8 minutes, stirring occasionally, until salsa is slightly thickened. Remove from heat. Stir in lime juice, Tabasco sauce to taste and salt. Cool to lukewarm; stir in cilantro. Spoon salsa into clean jars. Keep refrigerated up to 5 days.

This recipe yields 3 1/2 cups.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513

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