Red chili salsa

Yield: 1 servings

Measure Ingredient
4 cups Tomato juice; preferably
; Sacramento brand
½ medium Onion; finely diced
4 Cloves garlic; minced
2 tablespoons Chili powder
1 tablespoon Red wine vinegar
1 medium Red bell pepper; finely chopped
1 pounds Plum tomatoes; finely diced
2 tablespoons Cilantro; chopped
1 bunch Scallions; trimmed and thinly
; sliced

Place all the ingredients, except the cilantro and scallions, in a non-corrosive saucepan, and bring to a boil. Reduce to a simmer and cook, uncovered, for about 30 minutes. Add the cilantro and scallions and simmer 10 minutes longer.

Use immediately or cool to room temperature and refrigerate.

Converted by MC_Buster.

Per serving: 388 Calories (kcal); 5g Total Fat; (9% calories from fat); 16g Protein; 89g Carbohydrate; 0mg Cholesterol; 3728mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; 13½ Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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