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Salsa

Diet.Chef's picture
Ingredients
  Tomatoes 2 Medium
  Onion 1⁄2 Medium
  Green pepper 1⁄2 Medium
  Fresh jalapeno pepper 1 Small
  Fresh cilantro leaves 1⁄4 Cup (4 tbs)
  Lime juice/Lemon juice 1 Tablespoon
  Apple cider vinegar 1 Tablespoon
  Garlic 1 Clove (5 gm), split
  Chili powder 1⁄4 Teaspoon
  Cumin 1⁄4 Teaspoon
Directions

GETTING READY
1) Slice vegetables into equal pieces of about 1/2 inch size or smaller.

MAKING
2) Mix together all ingredients, saving 1/2 cup mixture.
3) In a food processor or blender, process remaining mixture to an uneven coarse texture using a pulsing (on-off) motion. Else prepare salsa by mixing chopped vegetables with remaining ingredients by hand.
4) Pour back the reserved mixture back into blended salsa and mix well to provide a chunkier texture.
5) To a shallow serving dish, transfer the salsa and allow chilling in refrigerator for 15 minutes.

SERVING
6) Use as required.

TIPS
To preserve salsa for more than a day or two, allow it to come to a boil and then allow chilling after transferring to a covered container.
Use salsa within a week for best results.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
Mexican
Method: 
Blending
Restriction: 
Vegan, Vegetarian
Ingredient: 
Tomato
Interest: 
Healthy
Preparation Time: 
15 Minutes
Servings: 
4

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4.138095
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 32 Calories from Fat 3

% Daily Value*

Total Fat 0.34 g0.52%

Saturated Fat 0.06 g0.28%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 9.2 mg0.4%

Total Carbohydrates 7 g2.3%

Dietary Fiber 1.8 g7.2%

Sugars 3.4 g

Protein 1 g2.5%

Vitamin A 15.6% Vitamin C 47.3%

Calcium 2.2% Iron 3.4%

*Based on a 2000 Calorie diet

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Salsa Recipe