Green Salsa

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This salsa from L&J Cafe is everything a good Mexican salsa should be - zesty, thin, and hot.
4 cups (serving size: 3 tablespoons)


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1 pound jalapeño peppers, stems removed
1 1/2 cups chopped tomato
1 1/2 cups chopped Vidalia or other sweet onion
1 1/2 cups water
1 teaspoon salt
3/4 teaspoon ground cumin
4 garlic cloves, chopped


Combine all ingredients in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until tender. Cool 10 minutes. Place mixture in a blender or food processor, and pulse 15 times or until coarsely chopped (do not overblend).

Created date

April 2004

Nutritional Information

Calories 15
Caloriesfromfat 6 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 3.4 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 114 mg
Calcium 8 mg