Mexican Salsa


We used to eat at a little Mexican restaurant in La Marque, Texas named Benito’s that we just loved.  He made the BEST refried beans, bar none, I’ve ever eaten anywhere!  Seasoned to perfection!  Also made great cheese enchiladas, guacamole and his salsa I could eat by the quart, in the old days.  I’ve tried and tried to come up with a salsa flavor like his and this recipe is a close as I’ve succeeded in achieving.  I don’t care for onion in my salsa, but you could certainly add that and recalculate the nutritionals.  Benito didn’t put onion in his salsa either.  This salsa is OK for Induction, too!


1   14.5 oz. can of tomatoes, crushed

1   2-3″ long jalapeno, seeded, ribs removed and chopped fine (or more if you like it real hot)

½ can Ro-Tel tomatoes with chilies

¼ c. chopped cilantro

½ clove garlic minced with garlic press


Place all ingredients in food processor and pulse 1-3 times,  just to blend.  You want it chunky!  Serve wherever you would use salsa.  Store leftovers in glass jar or plastic container in refrigerator.

NUTRITIONAL INFO: Makes about 2 cups.  Assuming a serving size of 1/4 c., each serving contains:

19.75 calories

.15 g  fat

4.41 g  carbs

1.15 g  fiber

3.26 g  NET CARBS

.96 g  protein

133 mg. sodium

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