I love this salsa! So easy and tasty. I usually make this a day ahead of time as tastes much better after in sitting in the fridge overnight. I add some onion and jalapeño for a little extra flavor.
Speedy Salsa
Yield: 3 cups (serving size: 1 tablespoon)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 3
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 0.8g
- Fiber: 0.1g
- Cholesterol: 0.0mg
- Iron: 0.0mg
- Sodium: 21mg
- Calcium: 0.0mg
Ingredients
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
- 1 teaspoon pepper
- 1 garlic clove
Preparation
- Combine all ingredients in a blender; process 30 seconds, stopping once to scrape down sides.
- Serve with baked tortilla chips (chips not included in analysis).
- Tip: If you've got a minute, you 've got time to make this spunky salsa. Four ingredients and a blender are all it takes.
Speedy Salsa Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads
- CONVENIENCE: Quick/Easy
- CUISINE: American, Southwest
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat
- COOKING METHOD: Blender
- PUBLICATION: Oxmoor House
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