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Salsa Picante

Becky Luigart-Stayner
Yield

4 cups (serving size: 2/3 cup)

"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

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

Nutrition 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

How to Make It

  1. 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.