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Recipe: South of the Border Salsa

Toppings - Salsas
SOUTH-OF-THE-BORDER SALSA

1 (14 ounce) can crushed tomatoes
1/2 cup chopped fresh cilantro leaves
1 small red onion, finely chopped
1 serrano chili pepper, seeded and finely chopped (or more if you like)
1/2 teaspoon salt
3 tablespoons lime juice, plus more to taste

In a small bowl, mix all ingredients. Let salsa sit for about 1 hour to blend flavors.

If desired, add more chili pepper and lime juice. If salsa is too watery, drain off a little juice before serving.

Makes 8 servings, 1/4 cup each

Per serving: 19 calories, 216mg sodium, 1g protein, 4g carbohydrate

Source: Eating Thin For Life by Anne M. Fletcher M.S. R.D.
MsgID: 148717
Shared by: Gladys/PR
In reply to: ISO: Looking for On the Border Salsa
Board: Copycat Recipe Requests at Recipelink.com
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More recipes:

Let's Salsa!
"Cinnamon flavors both the salsa and the quick baked tortilla chips." - From: McCormick
From: Lawry's
"Serve this salsa and chips as an appetizer, snack or as a topper for grilled fish or chicken." - From: McCormick
"These nachos have a lot more flavor than the standard, restaurant-style nachos, thanks to olives, garlic, herbs, and roasted red peppers." - From: Cat Cora's Classics with a Twist
The honey-lime marinade for the shrimp is also used to season the salsa. - From: McCormick
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