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This is an official 5 A Day recipe.
Makes 4 (1/2 cup) servings.
1 small red onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
1 small bunch (8 to 10 sprigs) fresh parsley leaves
2 large or extra-large fresh tomatoes, cored
3 Tbsp. red wine vinegar
1 Tbsp. lemon juice
1 tsp. ground cumin
Salt and freshly ground pepper to taste
Combine the onion, green bell pepper and parsley in a food processor.
Process for 10 seconds, scrape down the sides and process again until the mixture is finely chopped.
Halve the tomatoes and squeeze out most of the juice and seeds.
Chop the tomatoes coarsely, then add them to the processor.
Pulse several times to make a textured sauce: little bits of onion and tomato should remain.
Transfer the mixture to a bowl and stir in the vinegar and lemon juice.
Put the cumin in a small saucepan and toast over low heat, stirring, for 2 to 3 minutes at most, just until the cumin starts to smoke.
Stir it into the salsa along with the salt and pepper.
Cover and refrigerate until serving time.
The salsa will keep about 1 week in the refrigerator.
For a hotter version substitute 1 seeded fresh jalapeno pepper for the green bell pepper.
You may also substitute toasted cumin seed for ground cumin.
Nutritional Analysis Per Serving: Calories, 36; Fat, 1g; Cholesterol, 0mg; Fiber, 2g; Sodium, 12mg; percent calories from fat, 13%.
Recipe provided by the Florida Tomato Committee.
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