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Red Salsa
Ingredients
-
1
large tomato, finely chopped (1 1/4 cups)
-
1
small onion, chopped (1/3 cup)
-
1
tomatillo, finely chopped (about 1/4 cup)
-
1
jalapeno pepper, finely chopped (2 tablespoons)
-
1
tablespoon snipped fresh cilantro
-
1
- 2
teaspoons lime juice
-
1
clove garlic, minced
-
1/4
teaspoon salt
Directions
In a small bowl combine tomato, onion, tomatillo, jalapeno, cilantro, lime juice, salt, and garlic. Stir gently to mix. Cover and refrigerator for 1 hour before serving. Makes about 2 cups (eight, 1/4-cup servings).
From the Test Kitchen
- Make Ahead Tip Salsa may be made up to 1 week ahead; cover and chill to store.
Nutrition Facts
(Red Salsa)
- Servings Per Recipe 8,
- Calories 9,
- Carbohydrate (gm) 2,
- Vitamin A (RE) 31,
- Vitamin C (mg) 6,
- Sodium (mg) 75,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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