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: submerge the tomatoes into boiling water for 30 seconds and then plunge into cold water to remove the skins. squeeze the tomato over the sink to remove excess juice (if you don't your salsa will be watery). place in a large bowl and using your hands or potato masher smash the tomato up till no big chunks. stir in onion, peppers (you may wish to taste the salsa as you add the serrano to control the heat), cilantro, and garlic. add sugar, then salt and pepper to taste. chill 1/2 hour before serving to incorporate the flavors. time includes chill time.