Mexican Tomato Salsa If regular salsa is too fiery for you, try this mild version. Can be served over tacos or used for a chip dip.
 

1 can tomatoes (28 oz drained, reserve juice)
2 tsp dry minced onion
3 3/4 tsp cornstarch
1 tsp cumin
1/3 C chopped green pepper
1/2 tsp salt

In a small sauce pan, dissolve the cornstarch in the reserved tomato juice. Add the remaining ingredients. Bring to a boil, stirring constantly. Reduce the heat and simmer until the salsa is clear.

Servings: 3 cups

Submitted by Charrie Shockey

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