Salsa Picante Roja

By McCarleyRHLAC

Serving Size: 1/4 cup
Points+: 1 pt

Calories: 22.5 • Fat: 1.0 g • Protein: 0.7 g • Carb: 3.5 g • Fiber: 0.8 g • Sugar: 0.1

Ingredients

• 3 medium tomatoes, cored and quartered
• 1 jalapeño, stem removed and roasted
• 3-4 small cloves garlic
• 2 tbsp cilantro
• 3-4 tbsp water
• 1 tsp olive oil
• salt to taste

Preparation

Step 1

In a blender, add tomatoes, jalapeño, garlic, cilantro and water and pulse a few times until completely smooth.

Add oil to a deep skillet, then pour in tomatoes. Season with salt and simmer uncovered stirring occasionally, 20 to 25 minutes.

Depending on the size of your tomatoes, makes about 1 1/2 cups. You can refrigerate a few days or freeze the rest.