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Salsa Manuela
Source: dLife

A thick, gravy -like jalapeno and tomato salsa.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 17.6
Total Carbs 3.8 g
Dietary Fiber 1.4 g
Sugars 2.4 g
Total Fat 0.3 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 118.4 mg
Protein 0.7 g
Sodium 197.2 mg
Dietary Exchanges
, 1 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  fresh jalapeno chili peppers
2 each  medium tomatoes
1 each  medium onions
2 cup  cold water
1 tsp  salt
  1. Preheat broiler.
  2. Arrange jalapeno peppers, flesh side down, on a foil covered baking sheet. Cook 12 minutes or until skin is charred. Slice peppers in halve, cutting out membranes. Finely chop and reserve.
  3. Arrange tomatoes on foil covered baking sheet. Cook 10 minutes, turning half way after 5 minutes.
  4. Arrange onion slices on foil covered baking sheet. Cook 14 minutes, turning half way after 7 minutes.
  5. Boil a pot of water. Put peppers, tomatoes, onions, and salt in pot and let boil. Lower heat and simmer 30 minutes. Let cool to room temperature. Using a potato masher or fork, smash mixture to make a chunky paste. Serve at room temperature or chilled.

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