Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky. drain, reserving liquid. repeat until all vegetables have been processed. mix drained salsa, adding sugar, cilantro and salt. add some of drained liquid to make it desired thickness. if it is too spicy, add more tomatoes. refrigerate in glass container and use on tortilla chips, tacos, scrambled eggs, or as a relish. will keep for up to one week.

Target recipe: place the coarse salt, jalapeno pepper, onion and garlic into a food processor or quick chopper. chop until just before they reach the size you want. add the cilantro to the mixture and continue to chop until all ingredients are fine. remove from chopper and put aside in another bowl. cut the tomatoes into quarters and add to food processor with the lemon juice. chop until tomatoes are still a bit chunky if you don't want your salsa too watery. add tomatoes to the other ingredients and mix well. serve with your favourite tortilla chips, i recommend scoops!