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Salsa Picante (P2)
By: Cindy Valtierra
Nutrition facts per tablespoon Cal 6 Fat 0 Sod 18mg
Details
- Prep Time:
15 min - Cook Time:
30 min - Ready In:
45 min
Servings: 32 servings
Ingredients
- 4 mediums Tomatoes, seeded and cut up
- 1 medium Onion, cut up
- 1 or 2* Fresh Jalepenos or serrano peppers, seeded and halved
- 1/4 cup snipped cilantro
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon jucie
- 1/2 cup green bell pepper, finley chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/4 teaspoon stevia
- 1/4 teaspoon sea salt
Directions
Place tomatoes in a blender. Cover and blend until coarsely chopped. Add onion, cilantro, jalapeno or serrano pepper, and garlic. Cover and blend until finely chopped.
Put tomato mixture to a medium saucepan. Add chopped bell pepper, lemon juice, oregano, bay leaf, stevia and salt. Bring to boiling. Reduce heat and simmer, uncovered, about 30 minutes or desired thickness.
Remove bay leaf. Cool slightly. Cover and chill at least one hour before serving. * If you like your salsa hotter use more serrano peppers. Makes about 2 cups.
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