Fabulous Low Sodium Salsa
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.Number of Servings: 15
Ingredients
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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.
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.
Member Ratings For This Recipe
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