Fresh Salsa

1. 1

   Using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky.

2. 2

   Drain, reserving liquid.

3. 3

   Repeat until all vegetables have been processed.

4. 4

   Mix drained salsa, adding sugar, cilantro and salt. Add some of drained liquid to make it desired thickness.

5. 5

   If it is too spicy, add more tomatoes.

6. 6

   Refrigerate in glass container and use on tortilla chips, tacos, scrambled eggs, or as a relish.

7. 7

   Will keep for up to one week.

No additional tips available.