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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Salsa Picante

"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

Cooking Light MARCH 2005

  • Yield: 4 cups (serving size: 2/3 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 2%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.5g
  • Carbohydrate: 10.3g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 275mg
  • Calcium: 31mg
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Salsa Picante recipe

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