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Salsa Roja

Yield 6 cups (serving size: 1/4 cup)
This traditional salsa is great paired with grilled chicken and seafood, and, of course, tortilla chips.

Ingredients

  • 2 cups diced fresh plum tomatoes
  • 1 1/2 cups diced red bell pepper
  • 1 1/3 cups chopped onion
  • 2 large jalapeño peppers, seeded and diced
  • 1 (14.5-ounce) can plum tomatoes, undrained and chopped
  • 6 garlic cloves, minced
  • 3/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 1/4 cup fresh lime juice
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 (5.5-ounce) can no-salt-added vegetable juice

Nutrition Information

  • calories 18
  • caloriesfromfat 10 %
  • fat 0.2 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.7 g
  • carbohydrate 4 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 57 mg
  • calcium 20 mg

How to Make It

  1. Combine first 6 ingredients in a large bowl; toss gently. Combine cilantro and remaining ingredients in a small bowl, and stir well. Stir cilantro mixture into tomato mixture. Chill.