Recipe courtesy of Tim LaFuente
Firehouse Salsa
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 70
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 15
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 824
- Total: 15 min
- Prep: 15 min
Ingredients
3 Roma tomatoes
3 jalapeno peppers
2 serrano peppers
1/2 cup unpacked cilantro
1/2 lime, juiced
2 teaspoons white vinegar
1 large clove garlic
1 teaspoon salt
1/2 teaspoon ground cumin
1 (14 1/2 ounce) can whole tomatoes, drained, and juice reserved
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.