Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: 8 servings - 2 tablespoons each
Recipes
Salsa
| Nutrition Information | |
| Calories: | 13 |
| Total Fat: | 0.2g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 6mg |
| Carbohydrates: | 2.7g |
| Dietary Fiber: | 0.8g |
| Sugars: | 1.4g |
| Protein: | 0.6g |
| Vitamin A: | 598iu (11%) |
| Vitamin C: | 27mg (45%) |
| Calcium: | 7mg (0%) |
| Iron: | 0.3mg (1%) |
2 fresh tomatoes, cut in half and seeds squeezed out
1/2 green bell pepper, seeds and veins removed
1 anaheim chile pepper, cut in half, seeds and veins removed
1 green onion, cut in half
1/2 cup fresh cilantro, wash and remove stems
Preheat broiler. Make salsa by placing bell pepper, chile pepper, and green onion on a flat cookie tray skin sides up. Broil until skins blister and turn very brown. Drain off juice and discard. Place into blender or food processor. Add cilantro and puree.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!