Tex-Mex Salsa

Name: Tex-Mex Salsa Recipe
Yield: 5
Ingredients: 6 serving Tomatoes Roma Fresh 1 Med; 1 serving Garlic (1 clove) (by AIRAMEI); 0.50 cup Red Onion Raw (1/4 cup 40g or 1.4oz); 15 grams Cilantro raw; 1 lime yields Lime Juice; 1 tbsp Extra Virgin Olive Oil; 0.5 tsp Cumin seed; 0.5 tsp Pepper black; 0.25 tsp Kosher Salt (by HEAVENLIE)

Number of Servings: 5

Ingredients

6 serving Tomatoes, Roma, Fresh, 1 Med 1 serving Garlic (1 clove) (by AIRAMEI) 0.50 cup Red Onion Raw (1/4 cup, 40g or 1.4oz) 15 grams Cilantro, raw 1 lime yields Lime Juice 1 tbsp Extra Virgin Olive Oil 0.5 tsp Cumin seed 0.5 tsp Pepper, black 0.25 tsp Kosher Salt (by HEAVENLIE)

Directions

Method 1:

Add all the above ingredients to a food processor and pulse 2 to 3 times or until ingredients are a chunky consistency. Store salsa in a glass container with lid and refrigerate for 8 hours allowing the flavors time to marry.

Method 2:

Add all diced ingredients to a slow-cooker, cover and cook on low 3 hours. Allow salsa to cool at room temperature and store in a glass container with lid...refrigerate until ready to use. This method is more like the commercial version or restaurant style.

Serving Size: 1/4 cup

Number of Servings: 5

Recipe submitted by SparkPeople user LOVEYDUB.

Servings Per Recipe: 5

Nutritional Info Amount Per Serving