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Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 c. coarsely minced onion
- 1 c. coarsely diced green bell pepper
- 1 x 35 oz can tomatoes, liquid removed and coarsely minced (reserve 1/2 c. juice)
- 1 Tbsp. freshly squeezed lime juice
- 2 tsp TABASCO pepper sauce
- 1/2 tsp salt
- 2 Tbsp. minced fresh cilantro or possibly Italian parsley
Directions
- Heat oil in large heavy saucepan over high heat. Add in onion and bell pepper and saute/fry, 5-6 min, stirring frequently, till tender. Add in tomatoes and juice; bring to a boil over high heat. Reduce heat to low and simmer 6-8 min, stirring occasionally, till salsa is slightly thickened. Remove from heat.
- Stir in lime juice, TABASCO sauce to taste and salt. Cold to lukewarm; stir in cilantro. Spoon salsa into clean jars. Keep refrigerated up to 5 days.
- Makes 3 1/2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 512g | |
| Calories 358 | |
| Calories from Fat 244 | 68% |
| Total Fat 27.69g | 35% |
| Saturated Fat 3.91g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1506mg | 63% |
| Potassium 821mg | 23% |
| Total Carbs 28.13g | 8% |
| Dietary Fiber 6.6g | 22% |
| Sugars 13.84g | 9% |
| Protein 4.34g | 7% |
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