Kathy’s Favorite Salsa

• 1 fresh jalapeño (sliced in half, seeded) adjust to taste
• 2 cups water
• 1-32 oz. can of crushed fire roasted tomatoes
• 2 tsp salt
• 1 Tbsp. granulated garlic
• ½ Tbsp. crushed red pepper (to taste)
• ½ tsp. black pepper
• 4-8 Tbsp. fresh lime juice (to taste)
• 2 Tbsp. olive oil
• 1 bunch cilantro (1 cup packed slightly, leaves picked)
• 1 bunch cilantro (1 cup packed slightly, leaves picked, chopped)

Directions

• Cook jalapeño in 2 cups boiling water until tender, drain and mince. Start with 1 Tbsp. of jalapeño; add more later if desired.
• Place jalapeño and remaining 8 ingredients in blender.
• Blend slightly or until desired consistency is reached.
• Add 1 cup picked cilantro leaves and 1 cup picked and chopped cilantro leaves.
• Pulse quickly to blend.
• Adjust the heat by adding or reducing the amount of jalapeño and red pepper.

Nutritional Analysis
Serves: 16 | Serving Size: ½ cup

Calories: 36
Total Fat: 2 g
Saturated Fat: 0 g
Sodium: 429 mg
Total Carbohydrate: 5 g
Protein: 1 g

Recipe provided by Kathy Duran-Thal, RDN, LD, Cooper Clinic Nutrition Services .