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Simple Salsa Recipe
Nov 04, 2010 @ 12:46 AM
Posted by
Daily Value: 1%
Servings: 20
Low-Fat, Low-Sodium
Vegetarian, Dairy-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 29Daily Value: 1%
Servings: 20
Low-Fat, Low-Sodium
Vegetarian, Dairy-Free, Fat-Free, Low-Fat-Abs, Sugar-Conscious
| Fat | 0g | 1% |
| Saturated | 0g | 0% |
| Carbs | 6g | 2% |
| Fiber | 1g | 4% |
| Sugars | 0g | 0% |
| Protein | 1g | 2% |
| Sodium | 64mg | 3% |
| Calcium | 12mg | 1% |
| Magnesium | 9mg | 2% |
| Potassium | 33mg | 1% |
| Iron | 0mg | 1% |
| Zinc | 0mg | 1% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1mg | 2% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 1% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 2% |
| Folic Acid (B9) | 2µg | 0% |
| Vitamin E | 0mg | 0% |
| Vitamin K | 0µg | 0% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
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Arthur Bovino
What makes a good salsa? And fast? Sometimes things are good just because they're fresh, just because they're simple, and not more complicated then they have to be. I'm Italian-American, I don't claim authenticity, but I do know my way around a tomato, I sure like heat, and when I want to eat I certainly don't like to wait. That's why I love this salsa recipe. It's bright. It's sweet. It's tart. It has a little bite. You can make it in about ten minutes. And it's better than anything I've ever bought in a store. I'd drink this stuff. And it doubles as a spicy gazpacho. What's not to like?
INGREDIENTS
For the salsa:
- 8-10 Roma tomatoes
- 1 bag cherry tomatoes
- 1/2 white onion, peeled and cut into thirds
- Palm-full of cilantro leaves
- 1 clove garlic
- 1 jalapeño
- 1/2 teaspoon of sea salt
- 3 grinds of black pepper
- 1 lime
For the chips:
- 10 small corn tortillas, quartered
DIRECTIONS
Combine the tomatoes, onion thirds, cilantro, garlic and jalapeño in the food processor. If you're feeling ambitious, char the jalapeño. Stick the pepper on a fork over an open flame on the stove and turn it until it's charred on all sides. Then throw it into the food processor.
Pulse. We're talking six pulses. Remove 3/4 of the resulting liquid and reserve. Pulse the remaining 1/4 six more times. Then add the reserved liquid and squeeze in the lime juice. Add the seasoning and that's it. You're done.
Recipe Details
Time: 8 minutes
Yield: About 1 quart
Servings: 20
