Double tomato salsa
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | tablespoon | Lemon juice |
| 2.00 | tablespoon | Orange juice |
| 1.00 | each | Or 2 poblano or anaheim chiles; roasted and peeled |
| 1½ | pounds | To 2 lbs tomatoes; seeded and quartered |
| 8.00 | each | Oil-cured, sun-dried tomato halves; chopped |
| 3.00 | tablespoon | Fresh cilantro or parsley; chopped |
| ¼ | cup | Fresh basil; chopped |
| 1.00 | tablespoon | Olive oil |
| 1.00 | Salt and pepper to taste | |
Directions
Combine juices and roasted peppers in food processor; process briefly. Add fresh and sun-dried tomatoes; process into chunky sauce.
Transfer to bowl; stir in remaining ingredients. Chill 30 minutes or serve immediately. Makes 9 x ¼-cup servings.
Per serving: 40 calories, 1g protein, 2g fat, 5g carbohydrates, 0 cholesterol, 133mg sodium, 1g fiber Vegan