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Ingredients30 m servings 53 cals
Original recipe yields 10 servings
- Combine onions, tomato sauce, green bell pepper, jalapeno peppers, tomato paste, vinegar, garlic, cumin, salt, and black pepper together in a saucepan; bring to a slow boil for 15 minutes. Stir cilantro into salsa and remove saucepan from heat.
- Cook's Notes:
- Yellow bell pepper can be substituted for the green bell pepper, if desired.
- Substitute 1 tablespoon dried cilantro for the 1/2 cup fresh, if desired.
- If you like a salsa that's not so chunky, you can pulse a couple of times in a blender.
Per Serving: 53 calories; 0.5 g fat; 11.6 g carbohydrates; 2.4 g protein; 0 mg cholesterol; 1057 mg sodium. Full nutrition
ReviewsRead all reviews 2
This recipe rocks! There is no reason to buy salsa, make it and you'll see it is really, the best. Thank you for the recipe.