Hot Mexican Salsa
Yield
2 1/2 cupsPrep
5 minCook
0 minReady
5 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ounces |
tomatoes, canned
drained |
|
| ½ | small |
onions
|
|
| ¼ | cup |
green chili peppers
canned |
|
| 4 | tablespoons |
coriander
fresh, chopped |
|
| 1 | each |
garlic cloves
|
|
| ½ | tablespoon |
vinegar
|
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| ⅛ | teaspoon |
cayenne pepper
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 433.5 | ml/g |
tomatoes, canned
drained |
|
| 0.5 | small |
onions
|
|
| 59 | ml |
green chili peppers
canned |
|
| 6E+1 | ml |
coriander
fresh, chopped |
|
| 1 | each |
garlic cloves
|
|
| 7.5 | ml |
vinegar
|
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 0.6 | ml |
cayenne pepper
ground |
|
Directions
Place all ingredients in blender jar.
Process briefly until blended but not smooth.
Cover and refrigerate.
