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Ingredientes
- 1 Tbsp. extra-virgin extra virgin olive oil
- Â Â (1 turn around the pan)
- 1 med onion finely minced
- 1 med green bell pepper seeded, and
- Â Â finely minced
- 2 x garlic cloves chopped
- 1 tsp grnd cumin
- Â Â Coarse salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 can chunky-style crushed tomatoes - (15 ounce)
Direcciones
- Heat a small saucepan over moderate heat and add in oil, onions, peppers, and garlic. Season vegetables with cumin, salt, and pepper and cook for 5 min, till vegetables are just tender.
- Remove the pan from heat and add in canned tomatoes. Stir salsa to combine and transfer to a small serving bowl. Serve salsa at room temperature or possibly chilled with veggies and assorted corn tortillas for dipping.
- This recipe yields 2 c. salsa.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 217g | |
| Calories 194 | |
| Calories from Fat 126 | 65% |
| Total Fat 14.26g | 18% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 374mg | 11% |
| Total Carbs 16.43g | 4% |
| Dietary Fiber 3.7g | 12% |
| Sugars 6.64g | 4% |
| Protein 2.63g | 4% |
