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El Torito Salsa

recipe at a glance
Rating: 5/5
4 reviews

ready in: under 30 minutes
serves/makes:   2.25 cups

recipe id: 114027
El Torito Salsa Recipe
photo by: CDKitchen Staff
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1 cup crushed tomatoes with added puree (such as Progresso)
2 cups tomatoes, diced 1/4 inch, including juice
1/4 cup yellow onion, diced 1/4 inch
2 green onions, finely chopped
1 tablespoon canned jalapenos, seeded and finely chopped
2 fresh serrano chiles, seeded and minced
2 teaspoons fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon dried Mexican oregano, crumbled
1/4 teaspoon salt
1/4 cup cilantro leaves, chopped


In a food processor or blender, process crushed tomatoes with added puree about 30 seconds. Mixture should still be somewhat chunky.

Add crushed tomatoes to other ingredients in a non-reactive bowl and mix well. Can be refrigerated.

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5 calories, 0 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 5 star recipe rating

The salsa ended up being a little watery so if you want you can eliminate the juices from the fresh diced tomatoes to prevent that. I expected it to have more fiery kick to it with both jalapenos and serrano peppers in it but I think the canned crushed tomatoes helped balance that out. I did add more salt than called for but otherwise followed the recipe and was quite pleased with it.

Guest at

REVIEW: 5 star recipe rating

Guest at

REVIEW: 5 star recipe rating
I loved this! It wasn't overly spicy and the kids could eat it without it being too hot for them. Next time I'll double it because it went fast.

Guest at

REVIEW: 5 star recipe rating
Spicy but refreshing. The water from the tomatoes was actually a welcome addition. Since I let mine set for a few hours to let the flavors meld, the bulk of the ingredients dried out just a tad. Stirring the flavorful water back in made it great!

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