Fabulous Low Sodium Salsa

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Nutritional Info

Servings Per Recipe: 15
Amount Per Serving
Calories: 30.5

Total Fat: 1.3 g
Cholesterol: 0.0 mg
Sodium: 68.8 mg
Total Carbs: 4.9 g
Dietary Fiber: 1.2 g
Protein: 0.7 g

View full nutritional breakdown of Fabulous Low Sodium Salsa calories by ingredient

Introduction

I love salsa but it seems all the store bought ones are so high in sodium that I wasn't able to enjoy much of them. I came up with this recipe that has all the flavor and ingredients that I love and is so low in sodium that I can have as much as I want. Delicious! This is a hot version. If you prefer a mild salsa, leave out the jalopeno pepper. I love salsa but it seems all the store bought ones are so high in sodium that I wasn't able to enjoy much of them. I came up with this recipe that has all the flavor and ingredients that I love and is so low in sodium that I can have as much as I want. Delicious! This is a hot version. If you prefer a mild salsa, leave out the jalopeno pepper.

Minutes to Prepare: 10

Minutes to Cook: 9

Number of Servings: 15

Ingredients

1 Poblano pepper, seeded and cut in half

1/2 tsp. olive oil

1/2 large onion, chopped small

1 jalopeno pepper, seeded and chopped small, optional

6 cloves garlic, minced

fresh ground pepper, dash

1- 4 oz. can of chopped green chiles

3-4 c. fresh ripe tomatoes chopped

1/2 lemon, juiced

1 tsp. cider vinegar

1/4 tsp. garlic salt

1/2 tsp. garlic powder

1/2 avocado, chopped small

Directions

Take poblano pepper and roast in toaster oven or regular oven 350 degrees by putting foil on a sheet or rack and place pepper cut side down. Roast in oven until just beginning to brown; about 5-8 minutes. Cool and chop.

In saute pan, heat olive oil and add onion, poblano pepper, jalapeno pepper, garlic and pepper. Cook for 5-7 minutes. Add tomatoes and green chiles and continue cooking an additional 2 minutes. Remove from heat and place mixture in large bowl. Add lemon juice, vinegar, garlic salt, garlic powder and avocado. Mix well. Refrigerate for 3 or more hours to cool it down and blend flavors. Makes 3 3/4 cups. 1 serving is 1/4 cup (15 serv.).

Number of Servings: 15

Recipe submitted by SparkPeople user 7777BEV.