Vegetable Salsa

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3 medium red or yellow tomatoes

2 small zucchini

2 Japanese eggplants

2 small yellow squashes

1/4 cup onion minced

1 tablespoon turmeric minced or 1 tablespoon ground, dried turmeric

1 teaspoon ground cumin

1 tablespoon canola oil

3 tablespoons freshly squeezed orange juice

Salt, to taste

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