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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 139g Recipe makes 4 cups) |
||
| Calories 28 | ||
| Calories from Fat 1 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 527mg | 21% | |
| Potassium 304mg | 8% | |
| Total Carbohydrate 6.8g | 2% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 4.8g | ||
| Protein 1.1g | 2% | |
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Salsa
By: Bev
May 9, 2002
This is the salsa recipe my husband brought back to me from a restaurant in Mexico City. I have tweaked it over the years to perfect the recipe to our our liking. I have discovered that hand-chopping the vegetables finely will produce the best texture and flavor. The flavor of this salsa will intensify over 24 hour period. If you like HOT leave recipe as is. If you enjoy a milder salsa, you might want to reduce the amount jalapeños.
4 cups
Ingredients
- 1 tomato, diced fine
- 2-3 tablespoons jalapeno peppers, diced fine
- 1 teaspoon cilantro
- 1 small onion, chopped fine
- 1 (12 ounce) can tomato juice (I use Campbell's)
- 1/2 teaspoon salt, to taste
Directions
1
Combine all and enjoy!2
Tastes better the second day after flavors have a chance to combine.
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- Course > Appetizers > Dips
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- Cuisine > North American > United States > Southwestern > Tex-Mex
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- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings
- Occasion > Taste/Mood > Spicy
- Occasion > To Go... > Picnic
- Dietary > Lighter Fare > Healthy
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Featured Reviews for This Recipe
From: Mellie M.
On Jun 30, 2008
This is such a good basic recipe. Thank you so much for posting it. However, I used only two TB of jalapeno, and it was too hot for me, and I can usually take spicy food. So next time I'll put in a little less. I'm going to use this recipe at our upcoming picnic. I know everyone will love it.
From: Dan'l
On Jun 12, 2002
Unquestionably the best salsa I have ever had! The flavor is best when it is allowed to "marinate" in the refridgerator overnight. Also I like it with a few extra jalapenas for spicyiness. This salsa cannot be beaten.
From: Lennie
On Aug 29, 2005
This is so, so good! I can't pass on any remarks about making it, as I haven't yet — but I was lucky enough to try this salsa, made by Bev herself! Excellent texture and consistency (Bev makes this with everything chopped very fine, which I really like) — it was definitely not too thin or too runny — and a flavour that rivals any restaurant or bottled salsa I've had. The jalapeno heat unquestionably packs a punch, but it would easily be toned down if the amount of jalapenos listed is too much. For me, the amount of heat was enjoyable and not too overwhelming (although, for my hubby for example, I know I will have to cut way back on the peppers). I would agree that this salsa improves as it "ages", so don't worry about leftovers — they'll be terrific. Thanks Bev!
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