| Hot Salsa |
| Number of Servings |
10 |
|
Serving Size |
1/4 cup |
| Preparation Time |
10 minutes |
|
Cooking Time |
NA |
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| Quantities |
Ingredients |
| 4-6 | Jalapeno peppers |
| 1/2 cup | water (for steaming peppers) |
| 4 | whole tomatoes or 15 ounce can tomatoes |
| 1 | small onion |
| 1/2 teaspoon | salt |
| 1/4 cup | fresh cilantro, chopped (optional) |
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| Equipment |
Instructions |
- small saucepan
- blender or mixer
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- Steam peppers in water until soft. Cool.
- Cut tomatoes in quarters (or open canned tomatoes.)
- Put peppers, tomatoes and their juice in blender for about 10 seconds. (If not using a blender, chop peppers and tomatoes into small pieces and mix together.)
- Add chopped onion and salt to taste.
- Add 1/4 cup chopped fresh cilantro (optional).
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| NOTES: Finely chop tomatoes, peppers and onions for a chunky salsa. A blender or mixer will not be needed for this variation. |
| Nutrition Information |
| Calories |
20 |
| Total Fat |
0g |
| Saturated Fat |
0g |
| Protein |
1g |
| Carbohydrates |
4g |
| Fiber |
1g |
| Sugar |
2g |
| Vitamin A |
8% |
| Vitamin C |
25% |
| Calcium |
2% |
| Iron |
2% |
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