fresh roma salsa

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NuStart · Recipes · Side Dishes

Fresh Roma Salsa BfG

Blender · ~15 min · Makes ~4 cups · ~¼ cup per serving

Protein 1 g · Fiber 1 g · Calories 12 · Sodium about 50 mg

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Ingredients

  • 8 Roma tomatoes
  • 1 bunch cilantro (fresh is best here; dried does not substitute well)
  • 1 green onion
  • 1 can (4 oz) chopped mild green chilies (or jalapeño slices)
  • 1 lime
  • ½ tsp Worcestershire sauce
  • ¼ tsp chili powder
  • 1 garlic clove, minced

Directions

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  1. Quarter 6 of the tomatoes and place in a food processor with half the cilantro, the green onion cut into 2-inch sections, the chilies, lime juice, Worcestershire, chili powder, and garlic.
  2. Pulse a few times; do not over-mix, or the salsa turns mushy.
  3. Transfer to a serving bowl. Chop the remaining 2 tomatoes by hand and stir the chunks in with a few more cilantro leaves.
Note. Serve with baked corn tortilla chips.
Ingredient tip. When a recipe uses a packaged or processed food, choose a version with five or fewer ingredients on the label.
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Adapted from the Body for God Cookbook by Lisa Young.

Per-serving values are approximate and vary with brand, variety, and preparation.