Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 can | (28 oz.) "Seasoned" diced tomatoes |
| OR | |
| 2 larges | Peeled chopped fresh |
| Tomatoes | |
| 1 can | (4 oz.) chopped green chilies, mild, medium or hot |
| ½ cup | Thinly sliced green onions |
| 1 teaspoon | Grated lemon peel |
| ¼ teaspoon | Salt |
| ½ teaspoon | Dried oregano leaves |
| ⅛ teaspoon | Ground black pepper |
| 2 tablespoons | Lemon juice |
Drain tomatoes, saving juice for another use. Combine all ingredients in a large bowl and mix well. Cover; refrigerate several hours to blend flavors. Try serving with the following low fat tortilla chips that are so easy to make.
Tortilla Chips (makes 96 chips - just enough for the above salsa recipe) The chips have ½ the fat as their purchased counterpart. 12 (8-10 inch) flour tortillas Cut each tortilla into 8 wedges.
(Kitchen scossors works well for this.) Place wedges in single layer on ungreased cookie sheet, making sure you don't overlap. Bake in preheated 350 degree oven 10-15 minutes or until light golden brown.
WATCH THEM CLOSELY AS THEY BURN EASILY.
Judy from Rochester Hills, MI
Recipe By : Deanna House of Ada, Michigan.
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking