Mexican Salsa - Cooking For Diabetics

Mexican Salsa - Cooking For Diabetics

Serves: 16
 
 
Condiments and Dips
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from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Mexican Salsa - Cooking For Diabetics, you'll need:
  • 2 medium Tomatoes
  • 2 cl Garlic crushed
  • 1/3 cup Onion chopped
  • 1 tsp Worchestershire sauce
  • 1/2 Green chilie salsa
  • 2 tbsp Salsa jalapena

Method

  • Place whole tomatoes in a small shallow pan
  • Broil under medium heat
  • Turn the tomatoes on all sides until the skins are blistered and the tomatoes are cooked through about 10 - 15 minutes
  • Cool
  • Place the tomatoes in a blender or food processor fitted with the metal blade
  • Add remaining ingredients and mix until blended
  • Refrigerate several hours before serving
  • This may be stored in the refrigerator for several months
  • Up to 3 tablespoons several times a day is allowed
Nutritional Facts (Per Serving)
No nutritional facts available.
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