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It's tomato season -- put down that jar of store-bought salsa!

Whole Living, July/August 2010

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Yield:
Makes 3 cups
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Ingredients

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Directions

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  • In a food processor, pulse onion, garlic, and jalapeno. Roughly chop tomatoes and add 2/3 of it to food processor. Pulse until chopped. Transfer to a bowl. Then pulse remaining 1/3 tomato until liquefied. Add to bowl with vinegar, oregano, and salt. Stir to combine.

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