| 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
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