Spicy Fresh Tomato Salsa (Fat-Free/No-Cook)
Recipe: #6328
August 26, 2012
Categories: Tomato, One-Pot Meal, Cinco de Mayo, Game/Sports Day, Fat Free, Heart Healthy Kosher, Low Cholesterol, Low Fat, No Eggs, Vegan, Vegetarian, Fresh Tomatoes, more
"This will put any store-bought salsa to shame lol! This is a must using just-picked garden tomatoes. Plan ahead this must be refrigerated a minimum of 8 hours even better 24 hours to blend flavors, don't even think about serving this before the chilling time! The tomatoes must be ripe and red for this and will need to be drained for a couple of hours over a strainer before using for this recipe. If you prefer a milder salsa then omit the jalapeno pepper. This complete recipe may be doubled. I'm not a lover of cilantro but you need to add it in for this so don't omit, it is what makes the salsa! If desired you may use canned Mexican diced tomatoes drained in place of the fresh tomatoes, but the fresh is much better! Cook time is 8 hours chilling time"
Original is 10-12 servings
Ingredients
Nutritional
- Serving Size: 1 (180.6 g)
- Calories 52.1
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 164.7 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 2.7 g
- Sugars - 5.6 g
- Protein - 1.8 g
- Calcium - 49.1 mg
- Iron - 1.2 mg
- Vitamin C - 23.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the chopped seeded tomatoes over a strainer and allow to drain for 1-2 hours (or up to 24 hours). Place the tomatoes, onions, green bell pepper, yellow bell pepper (if using) and cilantro in a processor; pulse until desired consistency.
Step 2
Place into a glass bowl then add in all remaining ingredients; mix to combine and season with salt and Tabasco to taste and add in a small amount of sugar if desired. Season with salt. Refrigerate for a minimum of 8-24 hours before serving (24 hours or more is better)
Tips
No special items needed.
0 Reviews
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