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Green Salsa

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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).