Spicy Cocktail Salsa
Yield
2 cupsPrep
15 minCook
?Ready
15 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
italian plum (roma) tomatoes
cored, seeded |
|
| ½ | cup |
chipotle salsa
|
* |
| ½ | cup |
lime juice
freshly squeezed |
|
| 2 | tablespoons |
brown sugar
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | dash |
red hot pepper sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
italian plum (roma) tomatoes
cored, seeded |
|
| 118 | ml |
chipotle salsa
|
* |
| 118 | ml |
lime juice
freshly squeezed |
|
| 3E+1 | ml |
brown sugar
|
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 1 | dash |
red hot pepper sauce
|
*
|
Directions
Place all of the ingredients in a blender or a food processor fitted with the metal blade.
Purée until smooth.
This salsa can be stored int he refrigerator up to 2 days.
Serve cold.
