SALSA - KARA07'S
- Number of Servings: 8
Ingredients
6 firm mexican or hot house tomatoes (not plum or beef steak)1-3 fresh jalapeno (to taste 1 = mild, 2 = medium, 3 = hot)1 cup white Spanish onion minced (to taste)1 cup fresh cilantro chopped very fine1 tsp of minced garlic (2 cloves)juice of one fresh lime1/2 tsp salt (to taste)1/4 cup of golden Italian salad dressing (optional)
1. Place the whole tomatoes and whole jalapeno in a pot of water, enough to cover them and put the lid on to boil.
2. Watch them, when the skin on the tomatoes begins to split, scoop them out with a slotted spoon, and put the hot tomatoes in a blender to chop lightly.
3. Place the chopped tomatoes in a large bowl and cover with lid to keep them hot.
4. Watch the peppers until their skin starts to split & chop them in the blender while hot, separately from the tomatoes.
5. Add the chopped jalapenos to taste ... a little goes a long way.
6. Now drop the minced garlic and onion into the hot tomato pepper mix.
7. Next drop in the cilantro & stir.
8. Add salt to taste (1/2 tsp in this recipe ).
9. Squeeze all the juice of one lime into the mix.
10. Add the golden Italian dressing, and your salsa will last up to 5 - 7 days, leave it out and it will last about 3 days.
This recipe makes 1 litre (1 quart = 8 half cups), of fresh, authentic salsa.
Use baked, unsalted Tortilla chips to scoop it; or use it as a low calorie, healthy, & flavorful topping on meats, omelets, fish, seafood, etc.
Number of Servings: 8
Recipe submitted by SparkPeople user KARA07.
2. Watch them, when the skin on the tomatoes begins to split, scoop them out with a slotted spoon, and put the hot tomatoes in a blender to chop lightly.
3. Place the chopped tomatoes in a large bowl and cover with lid to keep them hot.
4. Watch the peppers until their skin starts to split & chop them in the blender while hot, separately from the tomatoes.
5. Add the chopped jalapenos to taste ... a little goes a long way.
6. Now drop the minced garlic and onion into the hot tomato pepper mix.
7. Next drop in the cilantro & stir.
8. Add salt to taste (1/2 tsp in this recipe ).
9. Squeeze all the juice of one lime into the mix.
10. Add the golden Italian dressing, and your salsa will last up to 5 - 7 days, leave it out and it will last about 3 days.
This recipe makes 1 litre (1 quart = 8 half cups), of fresh, authentic salsa.
Use baked, unsalted Tortilla chips to scoop it; or use it as a low calorie, healthy, & flavorful topping on meats, omelets, fish, seafood, etc.
Number of Servings: 8
Recipe submitted by SparkPeople user KARA07.
Nutritional Info Amount Per Serving
- Calories: 72.9
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 208.2 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.0 g
- Protein: 1.6 g