Recipe courtesy of Tim LaFuente
Firehouse Salsa
Getting reviews...
- Total: 15 min
- Prep: 15 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 70
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 824 mg
- Total: 15 min
- Prep: 15 min
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 70
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 824 mg
Ingredients
Directions
- Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.
- Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.
- Pour salsa into a bowl and serve with tortilla chips.
