Five-Alarm Salsa
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INGREDIENTS
- 1/2 c Finely chopped white or yell
- 2 Garlic ; minced
- 2 tb Lime juice
- 2 Fresh hot green chili pepper
- 1 28-ounce can whole tomatoes
INSTRUCTIONS
In a medium saucepan, bring all the ingredients to a simmer over medium- heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chile After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip. Makes about 2 pints.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (128g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 55 | ||
| Calories from Fat: 4 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.5g | 1 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0.2g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 10mg | 0 % | |
| Potassium 355.8mg | 9 % | |
| Total Carbohydrate 13g | 4 % | |
| Dietary Fiber 1.6g | 7 % | |
| Sugars, other 11.4g | ||
| Protein 2.3g | 3 % | |
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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. |
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Calories per serving: 55
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