Salsa
Based on a recipe from Nebraska SNAP-Ed, Adapted from Easy No-Cook Salsa, via USDA MyPlate Kitchen
Steps written by Kubbord
What goes in
- 2 canslow-sodium diced tomatoes, drained
- 1 candiced green chiles, drained
- ¼ cupgreen onion, sliced
- ¼ cupfresh cilantro, chopped
- 29.6 mllemon or lime juice
- 0.6 mlblack pepper
- 1garlic clove, minced
How to cook it
- Add the drained diced tomatoes, drained diced green chiles, sliced green onion, chopped cilantro, lemon or lime juice, black pepper, and minced garlic to a large mixing bowl.
- Stir all the ingredients together thoroughly until evenly distributed.
- Cover the bowl and refrigerate for at least 4 hours so the flavors can meld together completely.
- Stir the salsa once more and serve chilled.
Kubbord keeps track of the food in your kitchen and tells you what you can cook with it, before anything goes off.
Get notified when Kubbord launches
Kubbord is being tested now. Leave your email and we'll send you one email when it's on Google Play.
On Android? Try Kubbord early →
One email at launch, plus one to confirm your address. Nothing else, and you can leave any time. How we keep it.