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Salsa Cruda (La Times)

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Submitted by Maryiseli

YIELD

2 cups

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

2 2
MEDIUM MEDIUM TOMATOES
quartered
1 1
MEDIUM MEDIUM ONIONS
quartered
2 2
EACH EACH JALAPEÑO PEPPER
halved, seeds removed, optional *
1 15
TABLESPOON ML LEMON JUICE
or lime
½ 2.5
TEASPOON ML SALT
1 15
TABLESPOON ML CILANTRO
chopped, optional

Directions

Place tomatoes, onion, jalapenos, lime juice, salt and cilantro in bowl of food processor and pulse to desired consistency or chop by hand.

Keeps refrigerated 2 to 3 days.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 22 6% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 299mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 2g
Vitamin A 10% Vitamin C 19%
Calcium 1% Iron 1%
* 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, Low Carb
 

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