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Quick Tomato Salsa |
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Serves: 4
Print this Recipe
about 4 cups salsa
2 (14 1/2-ounce) cans each Mexican-style stewed tomatoes, undrained
1 (4-ounce) can chopped green chilies, drained
8 medium green onions, chopped (1/2 cup)
1 small green bell peppers, chopped (1/2 cup)
1 clove garlic, finely chopped
1/2 cup chopped fresh cilantro
Dash of chili powder
Baked Pita Chips (see recipe), Spicy Tortilla Chips (see recipe) or tortilla chips, if desired
Place all ingredients except tortilla chips in blender. Cover and blend on medium speed until blended but still chunky. Cover and refrigerate until serving. Serve with tortilla chips.
1 Tablespoon: Calories 5 (Calories from Fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 35mg; Carbohydrate 1g (Dietary Fiber 0g); Protein 0g.Do-Ahead Directions: Store tightly covered in refrigerator up to 5 days.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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