Jalapeno and tomato salsa
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Finely chopped; seeded fresh tomatoes |
| 2 | Jalapenos; washed, stemmed, seeded and minced | |
| ⅓ | cup | Finely chopped red onion |
| 1 | teaspoon | Minced garlic |
| 2 | tablespoons | Minced fresh cilantro |
| 1 | teaspoon | Lime juice |
| 2 | teaspoons | Olive oil |
| 2 | mediums | Cucumbers; peeled, ends removed, seeded and diced |
| Cayenne pepper to taste | ||
| 1 | tablespoon | White wine vinegar |
Directions
In a medium bowl, combine all the ingredients. Mix well, cover and refrigerate at least 1 hour before serving.
Makes about 3 cups; analysis per 1-tablespoon serving.
Cook's note: Serve this salsa on grilled or broiled chicken or fish or with tortilla chips.
>From "Magic Salsa" by David Woods (Chronimed, $14.95) Tested by Susan Selasky for the Free Press Test Kitchen 6 calories (35% from fat), trace of fat (0 grams sat. fat), 1 gram carbohydrate, trace of protein, 1 mg sodium, 0 mg cholesterol, 3 mg calcium, trace of fiber.
Posted to KitMailbox Digest by "AcaGordie" <gordon@...> on May 2, 1998