Salsa

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Approximately 107mg sodium per ½ cup serving*

1 Tbsp extra-virgin olive oil
1 cup diced onion
2 medium chili peppers, such as poblano, New Mexico or Anaheim, diced
2 cloves garlic, minced
1 ½ pounds tomatoes, diced (about 4 ½ cups)
1 Tbsp ancho chili powder, or chili powder
1 tsp ground cumin
1 tsp SALT FOR LIFE® 75
¼ tsp cayenne pepper, or to taste
¼ cup chopped fresh cilantro
2 Tbsp lime juice

Yield: 3 cups, 6 servings

  • Heat oil in a large saucepan over medium-high heat.
  • Add onion, chili peppers and garlic and cook, stirring, until the onion is soft and begins to brown, 3 to 4 minutes.
  • Reduce heat to medium. Add tomatoes, chili powder, cumin, SALT FOR LIFE® 75 and cayenne pepper.
  • Cook, stirring occasionally, until the tomatoes have softened and sauce has thickened slightly, 6 to 8 minutes.
  • Carefully transfer the tomato mixture to a food processor or blender. Pulse to make a chunky sauce, or until desired consistency. (Use caution when pureeing hot ingredients.)
  • Let cool in fridge for about 1 hour.
  • Stir in cilantro and lime juice just before serving.

* Sodium content is based on usage of the exact ingredients listed. Different brands of the same ingredient may have different sodium content, resulting in higher or lower sodium levels.