La Norteña's Homemade Salsa



7 1/2 cups (serving size: 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 22
Caloriesfromfat 8 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 5.1 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 125 mg
Calcium 12 mg


1 whole garlic head
6 ripe tomatoes (about 2 1/2 pounds)
6 jalapeño peppers
Cooking spray
3 cups tomato juice
1/4 cup fresh lime juice


Preheat oven to 350°.

Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

Prepare grill or broiler.

Place tomatoes and peppers on a grill rack or broiler pan coated with cooking spray; grill or broil for 15 minutes or until skins are blackened, turning occasionally. Peel tomatoes and peppers.

Place half of garlic pulp, half of tomatoes, and half of peppers in a blender, and process until coarsely chopped. Pour garlic mixture into a bowl. Repeat procedure with remaining garlic pulp, tomatoes, and peppers. Stir tomato juice and lime juice into garlic mixture.

Note: Serve remaining salsa with baked tortilla chips or over grilled fish.