| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Veg06 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 1 | c | Coarsely chopped onion |
| 1 | c | Coarsely diced green bell pepper |
| 1 | 35 ounce can tomatoes; drained and | |
| ; coarsely chopped | ||
| ; (reserve 1/2 cup | ||
| ; juice) | ||
| 1 | tb | Freshly squeezed lime juice |
| 2 | ts | TABASCO pepper sauce |
| 1/2 | ts | Salt |
| 2 | tb | Chopped fresh cilantro or Italian parsley |
INSTRUCTIONS
Heat oil in large heavy saucepan over high heat. Add onion and bell pepper and saut., 5-6 minutes, stirring frequently, until tender. Add tomatoes and juice; bring to a boil over high heat. Reduce heat to low and simmer 6-8 minutes, stirring occasionally, until salsa is slightly thickened. Remove from heat. Stir in lime juice, TABASCO sauce to taste and salt. Cool to lukewarm; stir in cilantro. Spoon salsa into clean jars. Keep refrigerated up to 5 days. Makes 3 1/2 cups. Nutritional information per one tablespoon serving: 10 Calories, 0 g protein, 0 g carbohydrate, 0 g fat, 0 mg cholesterol, 50 mg sodium Recipe by: Tabasco www.tabasco.com Converted by MM_Buster v2.0l.
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