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May 25, 2010

Garden Salsa

1 medium green pepper, chopped
2 celery ribs, chopped
1 medium tomato, diced
1 small onion, chopped
1 medium carrot, chopped
1/4 cup minced fresh cilantro or parsley
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup water
1/2 cup tomato sauce
1/3 cup tomato paste
3 garlic cloves, minced
1 tablespoon lemon juice
1/4 teaspoon pepper
Tortilla chips

In a bowl, combine the first seven ingredients. In another bowl, combine the water, tomato sauce, tomato paste, garlic, lemon juice and pepper; stir into the vegetable mixture. Serve with chips. Refrigerate leftovers. Yield: about 3 cups.