Salsa
Try this Salsa recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- salt to taste
- 1 large can whole tomatoes
- mom said you wanted our salsa recipe. i make a big then dump into a freezer bag. depending how hot you like it, add a cube or two.
- 6 or so jalapeã±os
- cilantro leaves to taste
- garlic (powder or cloves)
- Carbohydrate 7.6 g
- Cholesterol 0 mg
- Fat 0.247 g
- Fiber 1.9 g
- Protein 1.482 g
- Saturated Fat 0.0342 g
- Serving Size 1 1 (199g)
- Sodium 3507.22 mg
- Sugar 5.7 g
- Trans Fat 0.0741 g
- Calories 32 calories
Roast jalapeños. Cool, peel and seed. Blend peppers, garlic cloves and cilantro in blender. Add tomatoes. Chop to desired chunkiness. Season with salt. Chill to serve. Note: A squeeze of lemon or lime enhances the flavor. Increase ingredients less tomatoes. I generally use an entire bunch of cilantro, with a head of garlic, about 40 or so jalapenos and juice of a whole lemon. Process in the blender. Freeze in ice cube trays. Mix one cube per can tomatoes.
