Yield: 1 servings
|1 pounds||Heirloom tomatoes|
|1||Serrano chile pepper; seeded and diced|
|2 tablespoons||Chopped fresh cilantro|
|2 tablespoons||Chopped green onion tops|
|4 tablespoons||Extra-virgin olive oil|
|Salt to taste|
MAKES 2 CUPS DAIRY-FREE
Thanks to the proliferation of farmers' markets, consumers now have a stunning choice of tomatoes in a rainbow of colors and a cascade of shapes and sizes. This salsa is a great recipe to experiment with the many varieties.
Remove seeds from tomatoes and set aside. Dice tomatoes and put into medium bowl. In blender, combine tomato seeds, chile pepper, lime juice and cilantro; process until pureed. Add puree and green onions to tomatoes.
Stir in olive oil. Serve at room temperature.
PER ¼-CUP SERVING: 44 CAL.; 0 PROT.; 4G TOTAL FAT (0 SAT. FAT); 3G CARB.; 0 CHOL.; 41MG SOD.; 1G FIBER.
Recipe by: Vegetarian Times Magazine, August 1998, page 50 Converted by MM_Buster v2.0l.