1/1 Photo of Salsa
Netgirl's Healthy Cookbook's Note:
Tomatoes contain lycopene, which is supposed to prevent cancer, especially of the prostate, stomach, and lungs. Add the salsa to avocado and it makes a great guacamole. A friend and I adapted this recipe from recipes #39006, #7947, and #1078.
My Private Note
Units: US | Metric
- 3 lbs tomatoes, home-grown,if available
- 4 cloves garlic, minced
- 2 large jalapeno peppers, seeded and finely chopped
- 1 (4 ounce) can chopped mild green chilies, drained
- 1 small vidalia onion, finely chopped
- 1/3 cup finely chopped fresh cilantro
- 1/4 cup finely chopped fresh spicy globe basil
- 1/8 cup finely chopped fresh parsley
- 1/4 cup red wine vinegar
- 1/2 tablespoon lemon juice
- 1/2 tablespoon lime juice
- 1/2 teaspoon ground cumin
- 2 tablespoons honey
- 1 ripe avocado (optional)
- 1Bring a large pot of water to a rolling boil.
- 2Add tomatoes and scald for 2 minutes.
- 4Submerse immediately in a bowl of cold water and ice and let sit for a few minutes.
- 5Remove skins and discard.
- 6Remove stem core and discard.
- 7Cut tomatoes in small chunks and discard seeds and juice.
- 8In a large pot, add all ingredients.
- 9Bring mixture to a boil.
- 10Over medium-high heat, cook for about 5 minutes, stirring frequently.
- 11Strain off any excess liquid.
- 12If desired, puree half the batch to make a smooth salsa.
- 13If desired, add 8 tablespoons of chunky salsa to a ripe avocado to make guacamole.
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Nutritional Facts for Salsa
Serving Size: 1 (1869 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 110.3
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 355.5 mg
- Total Carbohydrate 25.8 g
- Dietary Fiber 5.0 g
- Sugars 18.9 g
- Protein 3.8 g