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: chop all ingredients and blend well. when mincing the jalapenos, i would suggest either wearing gloves or coating you hands with oil before chopping to prevent you hands from stinging for the next day. let the salsa refrigerate for 24 hours, stirring occasionally with a fork to break up the tomato.