Coarsely chop the chili peppers, radishes, garlic, scallions, tomatoes, and cilantro in a food processor or with a chef's knife. Transfer to a bowl. Add the salt, tomato paste, and water. Stir to mix well. Use right away or cover and refrigerate for up to 10 days. This will make a HOT salsa. You may want to cut back on the peppers. It does help to use a variety of peppers. I use a food processor. Its is a much better consisitency if cut coarse and chunky with a chef's knife.
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|Serving Size: 1 Serving (355g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 7 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 116.1mg||4 %|
|Potassium 915mg||24 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 11.6g|
|Protein 3.7g||5 %|
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Calories per serving: 75
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