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Four Pepper Salsa with Chips

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Submitted by pamelajill

YIELD

4 servings

PREP

15 min

COOK

0 min

READY

4 hrs

Ingredients

14 ½ 419.1
OUNCES ML/G ITALIAN PLUM (ROMA) TOMATOES
drain
1 1
MEDIUM MEDIUM ONIONS
thinly
½ 118
CUP ML CELERY
coarsely chopped
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
drained
79
CUP ML SWEET RED BELL PEPPERS
chopped
79
CUP ML SWEET YELLOW BELL PEPPERS
chopped *
79
CUP ML GREEN BELL PEPPERS
chopped
¼ 59
CUP ML OLIVE OIL
2 3E+1
TABLESPOONS ML RED WINE VINEGAR
1 5
TEASPOON ML MUSTARD SEEDS
1 5
TEASPOON ML CORIANDER
ground
1 5
TEASPOON ML SALT
1 5
TEASPOON ML BLACK PEPPER
¼ 59
CUP ML CILANTRO
fresh, chopped
1 1

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

Comments


 

 

Nutrition Facts

Serving Size 185g (6.5 oz)
Amount per Serving
Calories 161 79% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 

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