Spicy Lime Cilantro Salsa
Nutritional Info
- Servings Per Recipe: 56
- Amount Per Serving
- Calories: 12.9
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 59.9 mg
- Total Carbs: 2.8 g
- Dietary Fiber: 0.7 g
- Protein: 0.6 g
View full nutritional breakdown of Spicy Lime Cilantro Salsa calories by ingredient
Introduction
This zesty zippy salsa is great mixed in eggs or for use as a chip and veggie dip. Add some zip to your life! This zesty zippy salsa is great mixed in eggs or for use as a chip and veggie dip. Add some zip to your life!Number of Servings: 56
Ingredients
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For Blender:
2 limes juiced and pulp removed
4 roma tomatoes chopped
6 Tbsp chopped jalapenos
1 Tbsp cider vinegar
1/8 c Tabasco Brand Chipotle Sauce/////
For Bowl:
1 large green pepper diced (about 1 cup)
1 large sweet onion diced (about 1.5 cup)
6 roma tomatoes diced
2 Tbsp chopped jalapenos diced
7 oz can chopped green chiles
12 oz can tomato paste (2 6oz)
1 bunch fresh cilantro chopped (about 1 cup)
Salt to taste
Directions
In bowl:
Add diced green pepper, onion, 2 Tbsp jalapenos, can of green chiles, can(s) of tomato paste and 6 chopped tomatoes.
In blender:
Add juice from both limes and as much pulp pulled from rind as possible. Add 4 remaining chopped tomatoes, jalapenos, vinegar and tabasco. Puree to a liquid consistancy.
Add blender contents to bowl and stir, add fresh cilantro, stir again to blend evenly and add salt to taste. Allow mixture to sit refridgerated several hours or overnight to allow for full flavor intensity.
This recipe makes 7 cups total.
Nutrition measurement is in 2 Tbsp servings.
Salt to taste is not considered into recipe total.
Number of Servings: 56
Recipe submitted by SparkPeople user JANNIE1.
Add diced green pepper, onion, 2 Tbsp jalapenos, can of green chiles, can(s) of tomato paste and 6 chopped tomatoes.
In blender:
Add juice from both limes and as much pulp pulled from rind as possible. Add 4 remaining chopped tomatoes, jalapenos, vinegar and tabasco. Puree to a liquid consistancy.
Add blender contents to bowl and stir, add fresh cilantro, stir again to blend evenly and add salt to taste. Allow mixture to sit refridgerated several hours or overnight to allow for full flavor intensity.
This recipe makes 7 cups total.
Nutrition measurement is in 2 Tbsp servings.
Salt to taste is not considered into recipe total.
Number of Servings: 56
Recipe submitted by SparkPeople user JANNIE1.