Salsa, Tomato
| Serving Sizes by Weight | Serving Sizes by Volume | Serving Each |
|---|
| N/A | N/A | N/A |
| N/A | N/A | N/A |
| Recipe Total Yield |
|---|
| 3 qt, 1 pt |
| Analysis | Meat / Meat Alternate (oz) | Grains / Breads (Servings) | Vegetables / Fruits (Cups) |
|---|
| 0 | 0 | 0 |
| 0 | 0 | 0 |
| Ingredients | Instruction | As Purchased | Prepped by Weight | Prepped by Volume | Prepped Each |
|---|
| Tomatoes, Whole Canned | Chilled | 1 CAN (106 OZ) | 6.38 lb | 3 qt, 1 C | |
| Lime Juice, Fresh | | 3 Tbsp | 1.5 oz | 3 Tbsp | |
| Salt, Kosher | | 0.4 oz | 0.4 oz | 1 Tbsp, 0.99 tsp | |
| Garlic, Fresh | Minced | 0.57 oz | 0.5 oz | 1 Tbsp | |
| Onion, Red | Small diced | 0.57 oz | 2.5 oz | 8 Tbsp | |
| Jalapeno Pepper, Fresh | Seeded, small diced | 1.07 oz | 1 oz | 4 Tbsp | |
| Cilantro, Fresh | Chopped | 1.51 oz | 0.7 oz | 8 Tbsp | |
Method
- Chill tomatoes in refrigerator for 3 hours before making salsa.
- Do not drain tomatoes.
- Using an immersion blender or food processor, puree tomatoes with lime juice, salt, and garlic.
- Mix in onion, jalapenos and cilantro.
- Store, covered, refrigerated.
