Spicy Salsa
Yield
7 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
tomatoes
whole |
|
| 1 | small |
green bell peppers
|
|
| ⅓ | cup |
onions
mild, chopped |
|
| 3 | tablespoons |
scallions, spring or green onions
chopped |
|
| 4 | ounces |
green chili peppers
drained, rinsed, diced |
|
| 3 | tablespoons |
cilantro
freshly |
|
| ½ | each |
garlic cloves
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
tomatoes
whole |
|
| 1 | small |
green bell peppers
|
|
| 79 | ml |
onions
mild, chopped |
|
| 45 | ml |
scallions, spring or green onions
chopped |
|
| 115.6 | ml/g |
green chili peppers
drained, rinsed, diced |
|
| 45 | ml |
cilantro
freshly |
|
| 0.5 | each |
garlic cloves
minced |
|
Directions
Purée tomatoes with their juice in a blender or food processor.
Combine other ingredients and stir into tomatoes.
(Chill in refrigerator up to 5 days.)
