Salsa Rojo

Salsa Rojo

Here’s a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all your favorite Mexican foods—it even works as enchilada sauce.

Nutirion Profile: Healthy Weight Heart Healthy High Fiber Low Calorie Low Carb Low Cholesterol Low Sat Fat

Serves Prep Time Total Time
6 30 min 2 hr

Directions

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup diced onion
  • 2 medium chile peppers, such as poblano, New Mexico or Anaheim, diced
  • 2 cloves garlic, minced
  • 1 1/2 pounds tomatoes, diced (about 4 1/2 cups)
  • 1 tablespoon ancho chili powder, or chili powder (see Shopping Tip)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoon lime juice

Cooking Instruction

Step 1

Heat oil in a large saucepan over medium-high heat. Add onion, chile peppers and garlic and cook, stirring, until the onion is soft and beginning to brown, 3 to 4 minutes.

Step 2

Reduce heat to medium. Add tomatoes, chili powder, cumin, salt and cayenne. Cook, stirring occasionally, until the tomatoes have broken down and thickened slightly, 6 to 8 minutes.

Step 3

Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)

Step 4

Let cool to room temperature, about 11/2 hours. Stir in cilantro and lime juice just before serving.


Nutrition

  • Serving: Per 1/2-cup serving
  • Calories: 67
  • Carbohydrates: 10g
  • Fat: 3g
  • Protein: 2g
  • Dietary Fiber: 3g
  • Saturated Fat: 0g
  • Monounsaturated Fat: 2g
  • Cholesterol: 0mg
  • Potassium: 393mg
  • Sodium: 409mg
  • Exchanges: 1 1/2 vegetable, 1/2 fat
  • Carbohydrate Servings: 1/2