Herbed Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
¾ cup chopped cilantro½ cup chopped lemon balm4 cloves garlic¼ cup lime juiceZest of 1 lime1 (28-oz) can no-salt-added diced tomatoes, drained (reserve juice)1 small red pepper, diced2 hot yellow (banana) peppers, diced¼ cup minced green onion (I used Egyptian Onion bulbs and greens)½ tbsp smoked salt1 tsp cumin½ tsp oregano
In a food processor, combine the cilantro, lemon balm, garlic, lime juice and lime zest until pasted. Set aside.
Heat the broiler.
Spread the drained diced tomatoes and diced peppers on a lined baking sheet.
Broil for 10 minutes, until beginning to blacken.
Remove from the oven and transfer to a pot.
Add the herb paste, green onion, salt, cumin and oregano, along with tomato liquid
Bring to a simmer and cook 5 minutes.
Can in a waterbath for 10 minutes.
Serving Size: Makes ~3 1/2 cups, 14 (1/4 cup) servings
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Heat the broiler.
Spread the drained diced tomatoes and diced peppers on a lined baking sheet.
Broil for 10 minutes, until beginning to blacken.
Remove from the oven and transfer to a pot.
Add the herb paste, green onion, salt, cumin and oregano, along with tomato liquid
Bring to a simmer and cook 5 minutes.
Can in a waterbath for 10 minutes.
Serving Size: Makes ~3 1/2 cups, 14 (1/4 cup) servings
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 14.0
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 254.0 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.8 g
- Protein: 0.6 g
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