Salsa
- Yield: 4 to 6 sersvings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 99
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 413
- Total: 47 min
- Prep: 20 min
- Inactive: 12 min
- Cook: 15 min
Ingredients
6 Roma tomatoes, chopped
4 garlic cloves, minced
2 seeded and minced jalapenos, plus 2 roasted, skinned and chopped jalapenos
1 red bell pepper, fine dice
1/2 red onion, fine chopped
2 dry ancho chiles, seeded, cut into short strips and snipped into pieces
1 tablespoon olive oil
1 lime, juiced
Chili powder, salt, and pepper, to taste
Fresh scallions, cilantro or parsley, to taste
Directions
- In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
- Serve with tortilla chips.