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Searing Salsa

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YIELD

1 servings

PREP

20 min

COOK

?

READY

Ingredients

2 2
EACH EACH TOMATOES
diced
1 1
EACH EACH GREEN BELL PEPPERS
seeded, diced
1 1
EACH EACH ONIONS
medium-sized, diced
1 15
TABLESPOON ML CILANTRO
fresh, minced
3 3
CLOVES CLOVES GARLIC
minced
4 4
EACH EACH JALAPEÑO PEPPER
or serrano peppers,, seeded and minced *
2 1E+1
TEASPOONS ML LIME JUICE
2 1E+1
TEASPOONS ML CUMIN
ground
1 5
TEASPOON ML OREGANO
dried
1 5
TEASPOON ML RED HOT PEPPER SAUCE
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 1.3
TEASPOON ML WHITE PEPPER
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
¼ 1.3
TEASPOON ML CAYENNE PEPPER
2 473
CUPS ML TOMATOES, CANNED, CRUSHED *

Directions

Combine all the ingredients, except the crushed tomatoes, in a large bowl and mix well.

Place three-quarters of the mixture in a food processor fitted with a steel blade and process for 5 seconds, creating a vegetable mash.

Return the mash to the bowl, add the crushed tomatoes and blend well.

Wrap the salsa tightly and chill for at least 1 hour, allowing the flavors to blend together.

If kept refrigerated, salsa will keep for about 7 days.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 521g (18.4 oz)
Amount per Serving
Calories 173 11% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 628mg 26%
Total Carbohydrate 13g 13%
Dietary Fiber 9g 35%
Sugars g
Protein 14g
Vitamin A 57% • Vitamin C 247%
Calcium 17% • Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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