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Red Chili Salsa
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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
Cuisine: Mexican
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 53
% Daily Value**
Total Fat 1g
1%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 75mg
3%
Total Carbohydrate 12g
4%
Dietary Fiber 2g
9%
Sugars 8g
Protein 3g
Vitamin A  46%Vitamin C  104%
Calcium  4%Iron  8%
Potassium  17%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Red Chili Salsa

Recipe Tags: Salsa Recipes

Date Added: January 04, 2014

Ingredients:

4 Cups Tomato Juice preferably
1/2 Onion finely diced
4 Cloves Of Garlic minced (up to 2)
2 Tablespoons Chili Powder or as desired
1 Tablespoon Red Wine Vinegar
1 Red Bell Pepper finely chopped
1 Pound Plum Tomatoes finely diced
2 Tablespoons Cilantro chopped
1 Bunch Scallion trimmed and thinly
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Directions:

1. Place all the ingredients, except the cilantro and scallions, in a non-corrosive saucepan, and bring to a boil.

2. Reduce to a simmer and cook, uncovered, for about 30 minutes.

3. Add the cilantro and scallions and simmer 10 minutes longer.

4. Use immediately or cool to room temperature and refrigerate.

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Dietary Notes:
This recipe is very low-sodium with 75mg per serving, low-fat with 0.67g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 46% of your daily recommended intake per serving. This recipe is high in Vitamin C with 104% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Tomato, Sulfites, Spring Onion, Garlic, Hot Pepper, Vinegar, Cilantro, Onion allergies.
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