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Hot Mexican Salsa

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Submitted by mzmelly

YIELD

2 1/2 cups

PREP

5 min

COOK

0 min

READY

5 min

Ingredients

15 433.5
OUNCES ML/G TOMATOES, CANNED
drained
½ 0.5
SMALL SMALL ONIONS
¼ 59
CUP ML GREEN CHILI PEPPERS
canned
4 6E+1
TABLESPOONS ML CORIANDER
fresh, chopped
1 1
EACH EACH GARLIC CLOVES
½ 7.5
TABLESPOON ML VINEGAR
¼ 1.3
TEASPOON ML RED HOT PEPPER SAUCE
⅛ 0.6
TEASPOON ML CAYENNE PEPPER
ground

Directions

Place all ingredients in blender jar.

Process briefly until blended but not smooth.

Cover and refrigerate.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 139g (4.9 oz)
Amount per Serving
Calories 42 23% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 198mg 8%
Total Carbohydrate 3g 3%
Dietary Fiber 4g 14%
Sugars g
Protein 4g
Vitamin A 3% • Vitamin C 26%
Calcium 8% • Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
 
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