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20 minute dinner recipes

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Salsa Rojo

http://www.eatingwell.com/recipes/salsa_rojo.html

From EatingWell:  September/October 2008

Here's a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods—it even works as enchilada sauce.

About 3 cups | Active Time: 30 minutes | Total Time: 2 hours (including cooling time)

Ingredients

Preparation

  1. Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.
  2. Reduce heat to medium. Add tomatoes, chili powder, cumin, salt and cayenne. Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.
  3. Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)
  4. Let cool to room temperature, about 11/2 hours. Stir in cilantro and lime juice just before serving.

Nutrition

Per 1/2-cup serving : 67 Calories; 3 g Fat; 0 g Sat; 2 g Mono; 0 mg Cholesterol; 10 g Carbohydrates; 2 g Protein; 3 g Fiber; 409 mg Sodium; 393 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 1/2 vegetable, 1/2 fat

Tips & Notes