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Quick & Easy Fresh Salsa

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Recipe

Salsa is such a great sauce that can go well with lots of things, it can be served with chips as a dip, or it can be put in the casserole as a sauce. And it is so quick and easy to make, chop a few fresh vegetables, throw them all together, here your freshly homemade salsa.

Yield

6
servings

Prep

15
min

Cook

0
min

Ready

20
min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
6 italian plum (roma) tomatoes
chopped
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5 cloves garlic
or to taste, minced
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1 ½ jalapeño pepper
or to taste, plus 2 roasted, skinned and chopped jalapenos
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1 sweet red bell peppers
minced
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½ red onion
minced
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2 ancho chilies
or to taste, dry, seeded, cut into short strips and snipped into pieces
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1 tablespoon olive oil
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1 limes
juiced
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chili powder
to taste
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salt
to taste
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cilantro
freshly chopped
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onions
green, finely chopped
*Camera

Ingredients

Amount Measure Ingredient Features
6 each italian plum (roma) tomatoes
chopped
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5 cloves garlic
or to taste, minced
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1.5 each jalapeño pepper
or to taste, plus 2 roasted, skinned and chopped jalapenos
* Camera
1 each sweet red bell peppers
minced
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0.5 each red onion
minced
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2 each ancho chilies
or to taste, dry, seeded, cut into short strips and snipped into pieces
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15 ml olive oil
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1 each limes
juiced
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1 x chili powder
to taste
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1 x salt
to taste
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1 x cilantro
freshly chopped
* Camera
1 x onions
green, finely chopped
* Camera

Directions

Mix together all the ingredients in a medium or large bowl, toss until well combined.

You can serve right away with tortilla chips or for the best flavor, keep it refrigerate for a couple of hours or overnight.



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Nutrition Facts

Serving Size 191g (6.7 oz)
Amount per Serving
Calories 6732% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 10%
Sugars g
Protein 4g
Vitamin A 33% Vitamin C 80%
Calcium 4% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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