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    You are in: Home / Low-cholesterol / Cooked Red Salsa Recipe
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    Cooked Red Salsa

    Average Rating:

    1 Total Reviews

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    • on March 26, 2009

      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.

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    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%

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