Super Salsa
If you like things hot - leave the seeds in the jalapeno peppers.

Makes about 6 cups - serving size 1/4 cup

1 - 28 ounce can whole tomatoes with juice
2 - 10 ounce cans Rotel (diced tomatoes & green chilies)
1/4 cup chopped sweet onion
1 clove garlic, minced
1 whole jalapeno, seeded, quartered and sliced thin
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/2 cup cilantro (or more to taste)
1/2 whole lime juice

COOK'S NOTE: Use  a 12-cup food processor, or  process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like - maybe about 10 to 15 pulses. Taste with tortilla chip (it has extra salt - remember) and adjust as needed. Refrigerate salsa for at least an hour. Serve with baked tortilla chips.


Per Serving (1/4 cup): 17 Calories; trace Fat (4.7% calories from fat); trace Saturated Fat; 1g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 227mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

 

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