Hector Narvaez Salsa
Yield
8 servingsPrep
10 minCook
?Ready
10 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
tomatoes
whole, 2 cans |
|
| 2 | teaspoons |
cilantro
fresh, chopped, or 1 teaspoon dry |
|
| ½ | each |
onions
chopped |
|
| ½ | teaspoon |
garlic powder
|
|
| 1 | teaspoon |
salt
|
|
| 5 | each |
jalapeño pepper
canned, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
tomatoes
whole, 2 cans |
|
| 1E+1 | ml |
cilantro
fresh, chopped, or 1 teaspoon dry |
|
| 0.5 | each |
onions
chopped |
|
| 2.5 | ml |
garlic powder
|
|
| 5 | ml |
salt
|
|
| 5 | each |
jalapeño pepper
canned, chopped |
*
|
Directions
Place tomatoes, cilantro, onion, garlic powder, salt and jalapeno peppers in blender.
Buzz until chunky smooth.
