Homemade Salsa

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 16.9
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 91.9 mg
  • Total Carbs: 3.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 0.7 g

View full nutritional breakdown of Homemade Salsa calories by ingredient


Introduction

Once you've tried this, you'll never go back to Pace! It's lower in calories and sodium too. You can adjust the heat by adding all the seeds from the jalepeno peppers, or just from 1 - I usually use 1 1/2. Feel free to adjust the ingredients to your own taste. Once you've tried this, you'll never go back to Pace! It's lower in calories and sodium too. You can adjust the heat by adding all the seeds from the jalepeno peppers, or just from 1 - I usually use 1 1/2. Feel free to adjust the ingredients to your own taste.
Number of Servings: 15

Ingredients

    1 large can whole, peeled tomatoes
    10 oz can Rotel Diced Tomatoes & Green Chilies, Mild
    2 small-medium tomatoes, raw
    2-3 jalepeno peppers
    .5 large white onion
    2-4 cloves minced garlic
    .5 cup chopped cilantro, fresh

Directions

*In a large pan of water on the stove and add the onion and jalepeno peppers, chopped in large chunky pieces - this helps to soften them a bit so your salsa isn't crunchy.
*Boil for 3-5 minutes (note: open a window or be in well ventilated area, this may cause your eyes to water!)
*Drain water and add onions and jalepenos, along with everything else on the ingredient list, to a medium-large sized food processor.
*Pulse for 15-30 seconds
*Taste. Too hot? add more fresh tomato. Too mild? add more jalepeno seeds (note: heat will intensify within first 24 hours as the seeds marinate in the tomato mixture)
*Store in a sealed container in the fridge

Number of Servings: 15

Recipe submitted by SparkPeople user MOMMADUCK322.