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Four Pepper Salsa with Chips

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

0 min

Ready

4 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount Measure Ingredient Features
14 ½ ounces italian plum (roma) tomatoes
drain
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1 medium onions
thinly
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½ cup celery
coarsely chopped
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4 ounces green chili peppers
drained
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cup sweet red bell peppers
chopped
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cup sweet yellow bell peppers
chopped
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cup green bell peppers
chopped
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¼ cup olive oil
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2 tablespoons red wine vinegar
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1 teaspoon mustard seeds
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1 teaspoon coriander
ground
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1 teaspoon salt
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1 teaspoon black pepper
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¼ cup cilantro
fresh, chopped
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1 x tortilla chips
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Ingredients

Amount Measure Ingredient Features
419.1 ml/g italian plum (roma) tomatoes
drain
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1 medium onions
thinly
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118 ml celery
coarsely chopped
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115.6 ml/g green chili peppers
drained
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79 ml sweet red bell peppers
chopped
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79 ml sweet yellow bell peppers
chopped
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79 ml green bell peppers
chopped
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59 ml olive oil
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3E+1 ml red wine vinegar
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5 ml mustard seeds
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5 ml coriander
ground
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5 ml salt
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5 ml black pepper
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59 ml cilantro
fresh, chopped
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1 x tortilla chips
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Directions

Combine first 13 ingredients in a processor. Finely chop using on/off turns. Transfer to bowl.

Cover and chill at least 4 hours.

Can be made two days ahead.

Mix cilantro into salsa. Serve with chips.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 16179% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 674mg 28%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 24% Vitamin C 74%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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