Best Red Salsa (Ready in 10 Minutes)
Best Red Salsa (Ready in 10 Minutes) is a hor d'oeuvre that serves 8. For 18 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 0g of fat, and a total of 22 calories. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. 780 people were impressed by this recipe. If you have canned tomatoes, garlic, jalapeno, and a few other ingredients on hand, you can make it. It is brought to you by Cookie and Kate. From preparation to the plate, this recipe takes roughly 10 minutes. Several people really liked this Mexican dish. With a spoonacular score of 37%, this dish is not so amazing. Similar recipes include Easy Guacamole: Be ready for dipping in only 5 minutes, Quick Bean and Cheese Enchiladas: Ready in 15 minutes, and Raw Beet Salad with Chickpeas – Ready in 10 minutes.
Servings: 8
Preparation duration: 10 minutes
Ingredients:
1 can (15 ounces) diced fire-roasted tomatoes*
1 clove garlic, roughly chopped
½ cup roughly chopped white onion (about ½ small onion)
¼ cup lightly packed fresh cilantro leaves
½ medium jalapeño, seeds and ribs removed, and roughly chopped
1 tablespoon lime juice, more if needed
½ teaspoon fine sea salt
Equipment:
food processor
Cooking instruction summary:
Instructions Drain off about half of the tomato juice from the can (about cup) and discard it. In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeo, lime juice, and salt. Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary. Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.
Step by step:
1. Drain off about half of the tomato juice from the can (about cup) and discard it.
2. In a food processor, pulse the garlic to chop it more finely.
3. Add the tomatoes and all of the remaining juice from the can.
4. Add the onion, cilantro, jalapeo, lime juice, and salt.
5. Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt, if necessary.
6. Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.
Nutrition Information:
covered percent of daily need
