Try this Sizzling Salsa recipe, or contribute your own.
Suggest a better descriptioncut tomatoes in fourths. Discard stems of the serranos, then cut in halves. Cut the red bell and onion in fourths. Remove the leaves from the cilantro and discard the stalks. Place the tomatoes, serranos, bell pepper onion, cilantro leaves and garlic in the blender. Add water and vinegar and chop at medium speed until reduced to small chunks. Add oil to a skillet, heat and pour in salsa. Bring to a low boil. Add salt. Continue to cook at a low boil for four to five minutes, stirring frequently. Cool and store in a jar in the fridge. WALT
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Serving Size: 1 Qt (439g) | ||
Recipe Makes: 1 Qt | ||
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Calories: 106 | ||
Calories from Fat: 7 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 23.1mg | 1 % | |
Potassium 753.4mg | 20 % | |
Total Carbohydrate 20.8g | 6 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 15.2g | ||
Protein 3.7g | 5 % | |
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: 106
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