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Salsa For The Garlic Sensitive

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Ingredients

Adjust Servings:
6 ripe tomatoes, cored and quartered
1 bunch fresh cilantro, stems removed
1 small sweet onion
1 whole new mexico chili, seeds removed
1 jalapenos or 1 serrano chili, seeds removed
1 limes, juice of or 1/2 lemon
1 teaspoon ground roasted cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon smoked paprika

Nutritional information

95
Calories
36 g
Calories From Fat
4.1 g
Total Fat
0.3 g
Saturated Fat
0 mg
Cholesterol
425.1 mg
Sodium
14.7 g
Carbs
3.9 g
Dietary Fiber
4.4 g
Sugars
4.4 g
Protein
167g
Serving Size

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Salsa For The Garlic Sensitive

Features:
    Cuisine:

    A red Mexican-style salsa made without garlic

    • 35 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Salsa for the Garlic Sensitive, A red Mexican-style salsa made without garlic, A red Mexican-style salsa made without garlic


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    Steps

    1
    Done

    Add All Ingredients to a Food Processor and Blend to Desired Consistency. This Can Be Anything from Roughly Chopped to Pureed Depending on How Long the Machine Is Run and How You Like to Eat Salsa.

    2
    Done

    Taste. Add Additional Cumin, Salt, Paprika Until It Tastes the Way You Like It. If It Is Too Mild, Add a Pinch of Cayenne Pepper. Be Careful as It Will Get Hotter as It Rests.

    3
    Done

    Serve Immediately or Chill in a Refrigerator. It Generally Tastes Best the Second Day.

    4
    Done

    Tips: to Alter the Flavor, Try Roasting the Tomatoes and Chilis For a Few Seconds Before Using Them. to Reduce the Onion Intensity, Chop by Hand and Soak in Warm Water For 10 Minutes Before Draining and Using. Try Using a Red or a Yellow Onion in This Manner. Try Adding Some Cooked Black Beans and Yellow Corn After Making and Before Chilling.

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    Taylor Wong

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