Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Low-cholesterol / Cooked Red Salsa Recipe
    Lost? Site Map

    Cooked Red Salsa

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    dividend's Note:

    This is a great shortcut salsa. Try it as written before you tinker with it - it's deceptively good. The garlic salt really is the key. I love this with plain cheese quesadillas.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 1 (15 ounce) can plain chopped tomatoes, drained
    • 1 -2 jalapeno (choose fat, bright green ones)
    • 1 teaspoon garlic salt

    Directions:

    1. 1
      In a hot, dry skillet, blister the jalapenos, turning until blackened on all sides. Remove from the skillet and let cool.
    2. 2
      When cool enough to handle, stem, seed, and roughly chop.
    3. 3
      Add the tomatoes and jalapenos to a blender or food processor, and puree to desired consistency.
    4. 4
      Add garlic salt to taste, keeping in mind that the taste will become more pronounced after it chills.
    5. 5
      Store in a pint jar in the fridge.

    Ratings & Reviews:

    • on March 26, 2009

      45

      This was pretty good, considering that I usually think a salsa has to have cilantro and/or onions in the mix. Even without those ingredients, I made this twice, and enjoyed it. I used 2 jalapenos each time. The blistering technique was new to me; I assumed I didn't need to take it literally and make them totally black; they were about 50% blistered/blackened all around. I thought this technique might've been extraneous, but I really think it made a difference to the taste. I've never seen canned "chopped" tomatoes, so I used diced, and the can sizes were a little smaller, at 14.5 oz. The first time, I forgot to drain the tomatoes, but it didn't seem to make a difference to me. I used 1 level tsp. of garlic salt each time. Unfortunately, I ate this with salted tortilla chips (couldn't find unsalted), so the combination was a bit salty. But I definitely recommend this for a quick, easy salsa.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Cooked Red Salsa

    Serving Size: 1 (442 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 53.8
     
    Calories from Fat 5
    10%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 14.2 mg
    0%
    Total Carbohydrate 11.6 g
    3%
    Dietary Fiber 3.6 g
    14%
    Sugars 7.7 g
    31%
    Protein 2.6 g
    5%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites