Recipe by nolteteam
"This is a very easy recipe that always gets rave reviews and many recipe requests. A co-worker who is from Mexico shared it with me. I only use about one inch of the jalapeno, because I like my salsa with a kick, not a flaming punch. It's very quick to prepare, and can be served immediately. I like to make it at least an hour before serving, so the flavors can marry. The key ingredient is the El Pato Tomato Sauce® (yellow can), that can be found in the ethnic section of your supermarket. You may have to go to a Mexican market if you can't find it at your usual supermarket. Serve with tortilla chips. Leftovers are great the next day, too!"
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1 (8 ounce) can
1 (7.75 ounce) can
Mexican-style hot tomato sauce (such as El Pato®)
green onions, roots and wilted shoots trimmed
fresh cilantro, stems removed
whole jalapeno pepper, stemmed
salt, or to taste
This is an easy and tasty salsa. Here is a tip to remove the cilantro leaves from the stems. Wash the cilantro and then hold the stem end of the bunch in one hand and 'rake' the bunch with a fork. Most of the leaves will be removed leaving you holding just the stems. Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Salsa with Avocado
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 23
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