Pantry Salsa
My Kitchen Adventures

adapted from The Pioneer Woman

Servings - 14   Serving Size - 1/2 cup   Points Plus per serving - * 1 Point+ OR 0 Point+
Calories - 20.7,   Total Fiber - 0.1g,   Protein - 0.9g   Fiber - 1g

( *this is a recipe that falls into the gray area of computing points plus values for.  If you input the info into recipe builder and assume each serving is approx. 1/2 cup each with a total of approx. 14 servings, you get a point+ value of 1.  But this dish is comprised of zero point foods, so it is up to you whether you decide to count this as 1 point+ or zero point+. )

1 - 28 oz. can of whole, peeled tomatoes, undrained (try to use low sodium or no added salt, if you can)
2 - 10 oz. cans of diced tomatoes with green chilis, undrained
2 cloves of garlic, minced
1/2 medium onion, roughly diced
1/4 cup jarred, pickled jalapenos
2 TBS. lime juice
1/4 - 1/2 tsp. salt
1 tsp. granulated sugar
handful of fresh cilantro 

Add all ingredients to LARGE food processor OR LARGE blender.  Pulse until as smooth as you like.   A word of caution, if you are using a food processor, work quickly.  This is a lot of liquid for the bowl to hold and it may start leaking from the bottom.  This recipe will yield approximately 7 cups of salsa.  Store in plastic or glass container in refrigerator for at least 1 hour to allow flavors to meld before serving.  Enjoy with chips! ( Chips not included in nutrition information above)