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Red Tomato Salsa





1/2 quarts










Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


2 tablespoons vegetable oil
1 medium onions
thinly sliced
4 cups italian plum (roma) tomatoes
canned, diced
1 cup tomato juice
2 each garlic cloves
4 large jalapeño pepper
stemmed, seeded if desired
1 teaspoon salt


Heat the vegetable oil in a medium skillet over moderate heat.

Cook the onions until soft, about 10 minutes.

Transfer to a food processor fitted with the metal blade or a blender.

Add the remaining ingredients and purée, in batches if you are using a blender, until smooth.

Pass through a medium strainer, pressing with a spatula or wooden spoon to push through as much pulp as possible.

Pour into a saucepan, and add the salt.

Bring to a boil, reduce to a simmer and cook, uncovered, 20 minutes.

Adjust the seasonings.

Set aside and cool for table salsa or use warm for red rice or chilaquiles.

Makes 1½ quarts Store in the refrigerator 2 to 3 days or in the freezer for weeks.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 281g (9.9 oz)
Amount per Serving
Calories 11753% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 606mg 25%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 5g
Vitamin A 35% Vitamin C 62%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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