I love salsa– on tortilla chips, tacos, pretzels, eggs, even with chunks of cheese.  Seriously, I think I could eat salsa at every meal.  I get tired of the boring salsa at the store– I can never find one that tastes the way I want it to on a particular day.  So, I decided to experiment.  The recipe below is yours– tweak it to your liking.  Some days I dump in an entire jar of jalapenos, other days I omit the green pepper– it’s completely up to your tastes.  The only suggestion I do have it to definitely make sure you add the sugar to break down the tomatoes and refrigerate it.  It’s better after it sits for awhile and chills.  (Okay, not saying I don’t take several tastes prior to chilling it…)  Enjoy!


IMG_0569[1]

 

 

Tasty Tuesday: Quick Salsa
 
Author: 
Nutrition Information
  • Serves: 6
  • Calories: 47
  • Fat: .3
  • Carbohydrates: 11.5
  • Sugar: 6.2
  • Sodium: 470
  • Fiber: 1.5
  • Protein: 1.2
  • Cholesterol: 0.0
Recipe type: Appetizer
Cuisine: Mexican
Prep time: 
Total time: 
Print
Ingredients
  • 2 cans diced tomatoes
  • 1 can jalapeno rings
  • 1 green pepper, de-seeded and chunked
  • 1 medium onion, peeled and quartered
  • cilantro, to taste
  • ½ lemon
  • 1 tsp salt
  • 1 tsp black pepper
  • 2-3 Tbs white sugar
Instructions
  1. In a food processor, pour diced tomatoes with approximately a quarter of the juice of one can; pulse for 5 seconds
  2. Add green pepper and onion; pulse until chopped up.
  3. Add jalapeno rings and some of the juice, if desired; pulse for 5 seconds.
  4. Pour salsa into a large bowl.
  5. Add salt, pepper, and sugar. Stir to combine well.
  6. Squeeze the juice of a ½ lemon into the bowl; Stir.
  7. Tear cilantro leaves from the stems and stir into bowl.
  8. Place in refrigerator at least 2 hours to chill and for the flavors to combine.
Notes
Nutritional values calculated using generic ingredients and the Spark People recipe calculator.

 

[php snippet=2]

[php snippet=8]

Tags: