Photo Credit
AS Foodstudio/Shutterstock
The Editors
Yield
about 2 quarts
Category
Course
Preparation Method
Sources
Ingredients
4 cups peeled, finely chopped tomatoes
2 cups finely chopped green or red bell peppers
2 cups finely chopped onion
1 jalapeno or other hot chili, minced, or more to taste
2 garlic cloves, minced
1/2 cup apple-cider vinegar
1 tablespoon chopped fresh cilantro
1 teaspoon kosher or sea salt, or more to taste
1/2 teaspoon ground cumin
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Comments
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Thanks for the recipes.I appreciate them all.Very helpful. Happy Thanksgiving to you all.Sincerely,Judith Rice.