Salsa Roja

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

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Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 10%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 4g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 57mg
  • Calcium: 20mg


  • 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


  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.
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