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    You are in: Home / Recipes / Tex-Mex Salsa Recipe
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    Tex-Mex Salsa

    Tex-Mex Salsa. Photo by PrimQuilter

    1/1 Photo of Tex-Mex Salsa

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    JenJenMarie's Note:

    I created this recipe to taste like my favorite Mexican restaurant that I went to when I was a child - Casa Hernandez. Jalapeno, cilantro, onion, salt, and garlic can be adjusted to taste. Chili powder may give this a nice touch, also. It just depends on your taste. This is a no-cook recipe. I am unsure of the amount of servings this makes.

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    Ingredients:

    Serves: 20

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      In a food processor or blender add onion, garlic, cilantro, vinegar, and jalapenos. (If you like it hot, add whole jalapeno or an extra jalapeno. If you like it mild, removed seeds.)
    2. 2
      Pulse until thoroughly chopped.
    3. 3
      Add canned tomatoes and salt.
    4. 4
      Pulse until throughly combined.
    5. 5
      Store in refrigerator until ready to use.

    Ratings & Reviews:

    • on October 11, 2008

      45

      We thought this was pretty good salsa! I wasn't sure about adding 2 separate cans of tomatoes, so I only added 1. This equaled the recipes 4-6 cups listed. It tasted a bit vinegary, so I will adjust this the next time. It was also a bit watery, but still tasty! Made for fall PAC 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Tex-Mex Salsa

    Serving Size: 1 (92 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 21.5
     
    Calories from Fat 1
    69%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 321.1 mg
    13%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 1.2 g
    4%
    Sugars 2.8 g
    11%
    Protein 0.7 g
    1%

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