To make this salsa with as little mess as possible, have a medium sized flat bowl sitting next to your cutting board and add each item in individual piles.
After the onion and garlic are placed in the bowl squeeze half a lemon over each and let sit while you prepare the rest of the salsa. The acid in the lemon will 'cook' the garlic and onion.
As for fresh herbs, mix it up... if you don't have these herbs add what you do have, even dried herbs will work in a pinch just make sure to let the salsa sit an extra hour in the frig.
Place each individual item in bowl until you arrive at tomatoes.
Half of the diced tomatoes should be added to the bowl, the other half in a mini food processor with the olive oil and tomato paste. Blend this mixture, leaving it a bit chunky and pour into the bowl.
Fold together ingredients, add salt, pepper to taste. Let sit in refrigerato for half an hour. Taste the spicyness, if too mild add more diced chillies. Leave refrigerated (at least 2 hours) until ready to serve.
Don't worry about the exact amount of ingredients, you can add more or less of any item to suit your taste. Also see our Red Bean and Rice Salad, Nachos and Margarita recipes for a complete appetizer party!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (160g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 38 (43%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 241.3mg||8 %|
|Potassium 590.5mg||16 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 3.9g||15 %|
|Sugars, other 9.4g|
|Protein 2.9g||4 %|
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: 88
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