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Salsa Rojo

 
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This tomato salsa is very delicious, especially with homemade whole wheat pita chips, they are really tasty together.

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

2

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 tablespoon olive oil, extra-virgin
1 cup onions
diced
2 medium chile pepper
diced
*
2 cloves garlic
minced
1 ½ pounds italian plum (roma) tomatoes
diced
1 tablespoon chili powder
1 teaspoon cumin
ground
1 teaspoon salt
cayenne pepper
to taste
*
¼ cup cilantro
freshly chopped
2 tablespoons lime juice

Directions

Heat oil in a large saucepan over medium-high heat.

Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.

Reduce heat to medium.

Add tomatoes, chili powder, cumin, salt and cayenne.

Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.

Carefully transfer the tomato mixture to a food processor or blender.

Pulse to make a chunky sauce, or until desired consistency.

Let cool to room temperature, about 1½ hours.

Stir in cilantro and lime juice just before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 5839% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 411mg 17%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 25% Vitamin C 33%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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