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