Isabel Eats · by Isabel Orozco-Moore★ 4.8 (10)
Salsa Mexicana
NUTRITION · PER SERVING17M COOK
CAL 4%·PRO 2%
CARBS 4G23% OF CAL
2G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 6G79% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cooked salsa made with blended jalapeños, Roma tomatoes, onions, and garlic, with diced avocado folded in just before serving. Fresh and versatile.
condimentmexican🥄 saucepan🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 jalapeños, (stemmed)
- 3 Roma tomatoes
- ¼ large white onion
- 2 cloves garlic
- 1 teaspoon kosher salt, (plus more as needed)
- ¼ teaspoon freshly ground black pepper
- 1 ½ tablespoons olive oil
- 1 avocado, (diced)
At a glance
PER SERVING · TIME 17M
CAL 4%·PRO 2%
CARBS 4G23% OF CAL
2G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 6G79% OF CAL
1G SAT5G 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
- 2m
- Cook
- 5m
- Sodium
- 197mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 9mg
- Iron
- 0.22mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 2M
- SODIUM
- 197MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.