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Basic Salsa

 
Basic Salsa
275

By following the simple steps, you will be able to make a great companion for tortilla chips, tacos and sandwiches!

Yield

2

servings

Prep

20

min

Cook

10

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

1 each garlic cloves
whole
1 pound italian plum (roma) tomatoes
cored, finely diced but not peeled
½ each red onion
finely chopped
¼ cup coriander
fresh, minced or 1/4 c flat leaf parsley, fresh, minced
*
½ teaspoon coriander
ground
*
1 tablespoon lime juice
¼ teaspoon salt

Directions

Drop the garlic into a small saucepan of boiling water. Let boil, uncovered, over moderate heat for 2 minutes. Drain well, then mince. Place the minced garlic in a medium sized bowl and mix in the tomatoes, onion, coriander, lime juice, and salt. Cover with plastic food wrap and let stand at room temperature for 1 hour. Transfer the mixture to a 1 quart preserving jar.

Keeps in the refrigerator for 10 days. Makes 2⅓ cups.

RED HOT SALSA Increase the garlic to 2 cloves, the lime juice to 1½ tbsp, and add 1 tablespoon chopped jalapeno pepper and ¼ teaspoon red pepper sauce. Proceed as directed.

Notes: Wash hands after handling the pepper! Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 323g (11.4 oz)
Amount per Serving
Calories 757% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 314mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 6g
Vitamin A 38% Vitamin C 61%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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