Salsa Rojo
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.
Source: EatingWell Magazine, September/October 2008
Gallery
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 5 days or freeze in an airtight container for up to 6 months. Stir in cilantro and lime juice just before serving.
Shopping tip: Ancho chile, a dried poblano pepper, is one of the most popular dried chiles used in Mexico. It has a mild, sweet, spicy flavor. Find ground ancho chili powder in the specialty spice section of large supermarkets.
Nutrition Facts
Serving Size: 1/2 cup
Per Serving:
66 calories; protein 1.9g; carbohydrates 9.9g; dietary fiber 3g; sugars 5g; fat 2.9g; saturated fat 0.4g; vitamin a iu 1487.2IU; vitamin c 50.1mg; folate 25.9mcg; calcium 30.4mg; iron 0.8mg; magnesium 21mg; potassium 394.2mg; sodium 434.8mg; thiamin 0.1mg.
Exchanges:
1 1/2 vegetable, 1/2 fat