Salsa Low Cal Recipes

HOMEMADE CHUNKY OR RESTAURANT STYLE SALSA

Homemade Chunky or Restaurant Style Salsa image

Provided by Brenda Bennett

Time 5m

Number Of Ingredients 11

Ingredients

28 ounces whole peeled tomatoes (drained)
20 ounces diced tomatoes
1 cup chopped onion
1 cup chopped red pepper
1 jalapeno (membrane and seeds removed, chopped)
2 cloves garlic (chopped)
1/2 cup fresh cilantro (chopped)
1 lime (juice)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 tablespoon olive oil

Steps:

Place all ingredients in a food processor and pulse 5 times for chunky salsa or up to 10 times for restaurant style.
Makes about 5 1/2 cups.
Keep refrigerated.

Nutrition Facts : ServingSize 4 ounces, Calories 31 kcal, Carbohydrate 5 g, Fat 1 g, Sodium 148 mg, Fiber 1 g, Sugar 2 g

LOW-CALORIE SALSA

Low-Calorie Salsa image

A nice accompaniment or dip. Best if aged a few days. Can also be used as a base for aspic (see Recipe #263025)

Provided by arien043

Categories Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 tomatoes
1 medium bell pepper
1/2 cup celery
1/2 cup cucumber
1 medium onion
2 tablespoons vinegar
2 tablespoons salt
1 dash oregano
1 dash ground black pepper
1 dash chili flakes
1 teaspoon Worcestershire sauce

Steps:

Chop onions finely, then add 2 tbsp vinegar and 1 tbsp salt. Soak overnight if possible. If you prefer a less pungent flavour, microwave the onions for 1-2 minutes.
Finely dice the tomato, celery and cucumber.
Roast the bell pepper until skin is slightly charred. Discard the skin, then chop pepper roughly. Add to tomato, celery, cucumber and onions.
Add the rest of the salt, pepper, oregano, chilli flakes and Worcestershire sauce to the vegetables. If you prefer a less chunky salsa.

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