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All Season Tomato Salsa

  • Makes about 3 cups.
    SERVES

Ingredients

  • 6 Roma tomatoes (1 lb., chopped)
  • 3/4 cup chopped, peeled jicama
  • 1/2 cup red onion, chopped
  • 2 fresh jalapeno peppers, seeded, finely chopped
  • 3 Tablespoons fresh chopped cilantro
  • 1 (6 oz.) can tomato paste
  • 1/4 cup honey
  • 3 Tablespoons red wine vinegar
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried oregano leaves, crushed

Directions

In large bowl, combine all ingredients and mix well. Refrigerate 3 hours or longer to blend flavors. Place salsa in jar with tight-fitting lid. Store in refrigerator for up to 2 weeks.

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