A zesty blend of garden fresh vegetables and Italian dressing makes this salsa snap with flavor! If you don't have the fresh vegetables from the garden, use grocery vegetables (the fresher, the better). This freezes well or keeps about a week refrigerated.
I make this in a chopper, but you can use a blender or food processor. Just be careful or you'll end up with soup. Use the chop setting on a blender just a few seconds at a time, punching the ingredients down periodically with a wooden spoon.
Chop the garlic until it's pretty fine, add the remaining ingredients (remove stems and seeds from the jalapenos) and chop to desired consistancy. You can add more peppers or more tomato sauce until you get the flavor and consistancy you like.
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Serving Size: 1 Recipe (1593g) | ||
Recipe Makes: 1 | ||
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Calories: 449 | ||
Calories from Fat: 103 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.5g | 15 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 6178.9mg | 213 % | |
Potassium 4494.9mg | 118 % | |
Total Carbohydrate 84g | 25 % | |
Dietary Fiber 22.2g | 89 % | |
Sugars, other 61.8g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 449
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