Salsa Roja

recipe
This traditional salsa is great paired with grilled chicken and seafood, and, of course, tortilla chips.

Yield:

6 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Kenneth Wapner,

Cooking Light

July 1997
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