Ann’s Salsa For Rubio’s Fish Tacos
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Tex-Mex | Condiments, Main dish, Spicy, Tex-mex | 1 | Servings |
INGREDIENTS
| PUCKETT, HGPS48A | ||
| 28 | oz | Diced tomatoes, cans of |
| Tomatoes 2 dor 3 each | ||
| from | ||
| one of the cans of | ||
| tomatoes | ||
| 14 | oz | Ortega diced green chiles |
| 2 | Green onions, chopped | |
| Fresh cilantro, chopped | ||
| 3 | Cloves Garlic, chopped | |
| Jalapeno pepper, chopped | ||
| note on jalapenos | ||
| 1/4 | t | Comino seed, ground |
| Salt | ||
| Black pepper, and a tiny | ||
| 1 | ds | Cayenne |
INSTRUCTIONS
Combine all ingredients. Place a little in blender for a few seconds on pulse cycle, low speed, just long enough for the tomatoes to become a little bit smaller (can also be done in food processor). Cover and refrigerate. Flavor blends best when made 24 hours before serving. Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 06, 1998
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 186
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 2037.2mg
Potassium: 1911.6mg
Carbohydrates: 43.2g
Fiber: 12.3g
Sugar: 25.1g
Protein: 8.2g