Tex-Mex Salsa

Site for original Recipe before changes: www.skinnyms.com

Serving size: 1/4 cup

Ingredients

  • 6 Roma tomatoes, diced
  • 1 clove garlic, minced
  • 1/2 cup red onion, diced
  • 2 Jalapenos, seeded, skinned
  • 1/3 cup cilantro, chopped
  • Juice from one lime
  • 1 tablespoon Extra-Virgin Olive Oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste

Directions

  1. Method 1:
  2. Add all the above ingredients to a food processor and pulse 2 to 3 times or until ingredients are a chunky consistency. Store salsa in a glass container with lid and refrigerate for 8 hours allowing the flavors time to marry.
  3. Method 2:
  4. Add all diced ingredients to a slow-cooker, cover and cook on low 3 hours. Allow salsa to cool at room temperature and store in a glass container with lid…refrigerate until ready to use. This method is more like the commercial version or restaurant style.
Nutrition Facts
Servings 8.0
calories 56
Total Fat 2 g 4 %
Saturated Fat 0 g 1 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 153 mg 6 %
Potassium 20 mg 1 %
Total Carbohydrate 9 g 3 %
Dietary Fiber 3 g 11 %
Sugars 2 g
Protein 2 g 4 %
Vitamin A 19 %
Vitamin C 64 %
Calcium 1 %
Iron 5 %