Salsa Picante

Salsa Picante Recipe
Becky Luigart-Stayner

"I would never have believed that canned tomatoes could give you such an authentic and fresh-tasting salsa. It's sublime for dipping with baked tortilla chips and works well as a base for many Mexican dishes." -Erin Renouf Mylroie, St. George, UT

Yield:

4 cups (serving size: 2/3 cup)

Recipe from

Nutritional Information

Calories 43
Caloriesfromfat 2 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1.5 g
Carbohydrate 10.3 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 275 mg
Calcium 31 mg

Ingredients

1 cup coarsely chopped onion
1 cup cilantro sprigs
1 jalapeño pepper, coarsely chopped
1 garlic clove, coarsely chopped
1 (14.5-ounce) can diced tomatoes, undrained
3 tablespoons fresh lime juice
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes, drained

Preparation

Place first 5 ingredients in a food processor, and process until minced. Combine onion mixture, lime juice, salt, and drained tomatoes in a medium bowl; stir until well blended.

Erin Renouf Mylroie, St. George, UT,

March 2005
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