Double Tomato Salsaethnic, salsa, vegetables, vegetarian 2.00 tablespoon lemon juice 2.00 tablespoon orange juice 1.00 each or 2 poblano or anaheim chiles; roasted and peeled 1.50 lb to 2 lbs tomatoes; seeded and quartered 8.00 each oil-cured, sun-dried tomato halves; chopped 3.00 tablespoon fresh cilantro or parsley; chopped 0.25 cup fresh basil; chopped 1.00 tablespoon olive oil 1.00 salt and pepper to taste Combine juices and roasted peppers in food processor; process briefly. Add fresh and sun-dried tomatoes; process into chunky sauce. Transfer to bowl; stir in remaining ingredients. Chill 30 minutes or serve immediately. Makes 9 x 1/4-cup servings. Per serving: 40 calories, 1g protein, 2g fat, 5g carbohydrates, 0 cholesterol, 133mg sodium, 1g fiber Vegan |
