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Pickled Pepper Salsa

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Submitted by Lauren Forrester

YIELD

5 servings

PREP

30 min

COOK

0 min

READY

1 hrs

Ingredients

5 1.2
CUPS L TOMATOES
seeded, peeled, finely chopped
½ 118
CUP ML PICKLED JALAPENOS
including some pickling juice *
1 1
EACH EACH ONIONS
finely chopped
1 1
EACH EACH SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
2 1E+1
TEASPOONS ML CILANTRO
finely chopped

Directions

Chop each ingredient by hand, or separately in food processor.

Combine all the ingredients, adding salt to taste.

Allow to stand for about 1 hr to allow flavors to blend.

Stir well before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 205g (7.2 oz)
Amount per Serving
Calories 42 8% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 4g
Vitamin A 31% Vitamin C 42%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
 

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