Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

"This salsa has a rich, strong, tangy flavor. It can be stored in the refrigerator for up to a week and can be doubled easily." --CL Reader

Recipe by Cooking Light September 2001

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Recipe Summary

Yield:
3 1/2 cups salsa (serving size: 1/4 cup).
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Place the first 3 ingredients on a baking sheet; broil for 20 minutes or until blackened, stirring often. Remove garlic cloves; squeeze to extract garlic pulp. Discard skins.

  • Place onion, tomatoes, and garlic in a food processor; add the remaining ingredients, and process until smooth. Serve warm or at room temperature with baked tortilla chips.

Nutrition Facts

27 calories; calories from fat 35%; fat 1.1g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.6g; protein 0.6g; carbohydrates 4.3g; fiber 0.7g; iron 0.3mg; sodium 46mg; calcium 11mg.
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