Creme de la Crumb · by Tiffany★ 5.0 (11)
Best Mexican Salsa Recipe for Canning
NUTRITION · PER SERVING30M COOK
CAL 12%·PRO 8%
CARBS 25G42% OF CAL
6G FIBER0G ADDED15G INTRINSIC4G OTHER15G TOTAL SUGAR
FAT 16G59% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh tomato salsa with roasted onion, jalapeño, garlic, lime, and cilantro. Bright, spicy, and herbaceous. Can be canned for storage or served fresh as a dip or topping.
condimentmexican⚙️ food processor🍪 sheet pan🔥 oven🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 lb roma tomatoes (quartered)
- ½ white or brown onion (peeled and quartered)
- 1 peeled garlic clove
- 1 jalapeño (seeded)
- ½ lime juice (from a fresh lime)
- 1 tbsp olive oil
- small handful cilantro
- salt to taste
At a glance
PER SERVING · TIME 30M
CAL 12%·PRO 8%
CARBS 25G42% OF CAL
6G FIBER0G ADDED15G INTRINSIC4G OTHER15G TOTAL SUGAR
FAT 16G59% OF CAL
2G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 780mg
- Total sugar
- 15g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1028mg
- Calcium
- 65mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 780MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.