Easy Blender Salsa Recipe

Recipesfull introduces to you: Salsa Recipes. (Easy Blender Salsa Recipe). My family begs me to make this during football season, with or without company coming over. It's so easy to make, that I don't mind. Use caution with the jalapeno pepper, however. I recommend using kitchen or disposable gloves. These amounts are the flavor my family likes, but you can use less or more jalapeno pepper depending on your tastes.

Brief

Prep 15 mins

Additional: 30 mins

Total: 45 mins

Servings: 28

Yield: 28 servings

Easy Blender Salsa Recipe

Ingredients

2 (14.4 ounce) cans diced tomatoes

1 jalapeno chile

seeds and ribs removed

½ yellow onion

quartered

½ bunch cilantro leaves

1 tablespoon fresh lemon juice

or to taste

salt to taste

Amy's Creamy Black Bean Corn Salsa

Appetizer and Snack

Directions

Step 1

Pour 1 can of tomatoes into a blender and add the jalapeno pepper onion cilantro leaves lemon juice and salt. Blend until fairly smooth. Pour in the second can of tomatoes and blend briefly. Adjust seasonings to taste by adding more lemon juice and salt. Let the salsa rest for 1/2 hour before serving to allow the flavors to blend.

Nutritional Information

Easy Blender Salsa Recipe

Servings Per Recipe:28

Calories: 7.1

% Daily Value *

Protein: 0.3g 1%

Carbohydrates: 1.7g 1%

Dietary Fiber: 0.4g 2%

Sugars: 0.9g

Fat: 0.1g

Vitamin A Iu: 105.8IU 2%

Niacin Equivalents: 0.3mg 2%

Vitamin C: 3.8mg 6%

Folate: 4mcg 1%

Calcium: 10.7mg 1%

Iron: 0.3mg 2%

Magnesium: 4mg 1%

Potassium: 67.8mg 2%

Sodium: 42.4mg 2%

Calories From Fat: 0.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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