Salsa Roja

recipe
Salsa Roja can be tailored to your spice tolerance. Add more peppers if you dare.

Yield:

Makes 2 1/2 cups (serving size: 1/4 cup)

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 17
Fat 0.0 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.7 g
Carbohydrate 3 g
Fiber 0.8 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 119 mg
Calcium 13 mg

Ingredients

1 (28-oz.) can whole tomatoes, drained
3 jalapeño peppers, seeded and coarsely chopped
1/3 cup coarsely chopped sweet onion
1/4 cup loosely packed fresh cilantro leaves
1 garlic clove, minced
Salt to taste

Preparation

Pulse first 5 ingredients in a blender or food processor 5 to 6 times or just until chopped and combined. Season with salt to taste. Store in an airtight container in refrigerator up to 3 days.

Maria Corbalan,

Taco Xpress, Austin, Texas,

Southern Living

June 2009
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