Hot & Spicy Tomato Salsa
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
tomatoes
ripe, coarsely chopped |
|
| 15 | ounces |
tomatoes
puree, canned |
|
| 6 | medium |
garlic cloves
minced |
*
|
| 2 | small |
jalapeño pepper
peppers, seeded, finely chopped |
*
|
| 3 | tablespoons |
onions
finely chopped |
|
| ⅓ | cup |
white wine
dry |
*
|
| ¼ | cup |
lemon juice
|
|
| ½ | teaspoon |
cayenne pepper
ground |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
olive oil
|
|
| ¼ | cup |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
tomatoes
ripe, coarsely chopped |
|
| 433.5 | ml/g |
tomatoes
puree, canned |
|
| 6 | medium |
garlic cloves
minced |
*
|
| 2 | small |
jalapeño pepper
peppers, seeded, finely chopped |
*
|
| 45 | ml |
onions
finely chopped |
|
| 79 | ml |
white wine
dry |
*
|
| 59 | ml |
lemon juice
|
|
| 2.5 | ml |
cayenne pepper
ground |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
olive oil
|
|
| 59 | ml |
cilantro
freshly chopped |
|
Directions
In a medium saucepan, combine all ingredients except cilantro.
Bring to a boil over high heat.
Reduce heat to medium; cook, uncovered, 15 minutes, stirring occasionally.
Stir in cilantro.
Serve hot or cold as a dip for chips or as a relish.
Can be frozen for up to 2 months in tightly covered container.
