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Rafael's Mexican Restaurant Salsa


  • 5 fresh tomatoes
  • 1 1/2 cups canned crushed tomatoes
  • 1 cup (8 ounces) tomato paste
  • 2 fresh bell peppers
  • 3/4 to 1 cup chopped onion
  • 5 fresh medium-hot jalapeno peppers or 1/2 cup canned (in water, not vinegar)
  • 1/2 to 1 bunch fresh cilantro
  • 2 tablespoons salt
  • 1/2 tablespoon cumin
  • 1 teaspoon garlic powder
  • 1 to 2 cups water


  1. Chop all fresh vegetables. Combine all ingredients in a large saucepan. Simmer for 15 minutes, then bring to a boil. Remove from heat and let cool for about 20 minutes.
  2. Add cilantro.

Source: Chef Daniel Chavez, Rafael's Mexican Restaurant, Sandy, Utah

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