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Salsa Roja

Salsa Roja
“Preparing homemade salsa lets you alter the flavor to fit your palate. Whip this easy snack together and serve with fresh veggies, or my favorite, lime tortilla chips.” —Amber Massey, Coppell, Texas
28 ServingsPrep/Total Time: 15 min.

Ingredients

  • 1 can (28 ounces) whole tomatoes, drained
  • 1 can (14-1/2 ounces) diced tomatoes with garlic and onion, drained
  • 1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 medium onion, quartered
  • 2 banana peppers, seeded and coarsely chopped
  • 2 jalapeno peppers, seeded and coarsely chopped
  • 3 garlic cloves, minced
  • 2 teaspoons salt
  • 1/4 teaspoon ground cumin
  • 1/2 cup minced fresh cilantro
  • 1/4 cup lime juice
  • 2 medium ripe California Avocados, peeled and cubed
  • Tortilla chips

Directions

  • Place the first 10 ingredients in a food processor; cover and process
  • until chopped. Add cilantro and lime juice; cover and pulse until
  • combined.
  • Transfer to a bowl; stir in avocados. Serve with tortilla chips.
  • Yield: 7 cups.
© Taste of Home 2013

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Salsa Roja (continued)

Nutrition Facts: 1/4 cup (calculated without chips) equals 42 calories, 2 g fat (trace saturated fat), 0 cholesterol, 381 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013