Chunky Tomato Horseradish Salsa

Name: Chunky Tomato Horseradish Salsa
Yield: Makes about 2½ cups
Cuisine: Mexican
Ingredients: 2 tablespoons corn oil; 2 medium onions, in ¼-½-inch dice; 1 large green pepper, in ¼-½-inch squares; 1½ pounds tomatoes, peeled, seeded, cut in ½-1 inch dice; About 2 teaspoons sugar; About 1 teaspoon kosher salt; Pepper to taste; 2 tablespoons red wine vinegar; Tomato paste, as needed; About 2 ounces peeled horseradish, freshly grated (about ¼ cup)

Preparation info

Makes about
2½ cups

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

A lightened version of “cocktail sauce” plus Mexican salsa, this is a thick but fresh-tasting tomato relish with a bright horseradish bite. Try the juicy sauce chilled, with breaded or fried seafood or chicken, grilled or barbecued foods, cold roast chicken or pork, and avocado.

Ingredients

2 tablespoons corn oil
2 medium onions, in ¼-½-inch dice
1 large green pepper, in

Americas
Europe
Oceania
United States
United Kingdom
New Zealand
Germany
Russia
Mexico
Finnish
Norwegian
Starter
Eastern Europe
Central America
England
Vegan
Gluten-free

Method

Heat oil in medium nonaluminum saucepan or skillet. Add onions and pepper and sauté over high heat 2 minutes. Cover and cook on low heat 5 minutes.
Add tomatoes and cover. Simmer 5-6 minutes, until barely tender. Uncover; add 2 teaspoons sugar, 1 teaspoon salt, pepper to taste, vinegar, and tomato paste as needed for color and body. Boil, uncovered, stirring un