Salsa~
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion -- chopped |
| 1 | small | Green bell pepper -- |
| Chopped | ||
| 1 | small | Red bell pepper -- chopped |
| 1 | Tomato -- chopped | |
| ½ | cup | Fresh lemon juice -- =OR= |
| ½ | cup | Fresh finely shredded lemon |
| Pepper to taste | ||
| 1 | tablespoon | Fresh basil -- =OR= |
| 1 | tablespoon | Dried leaf basil |
| Hot red pepper flakes -- | ||
| Optional | ||
Directions
Combine all ingredients in a small bowl. Let stand 20 minutes before serving. Add hot pepper flakes if desired. Makes 2 cups. Yield: 16 (2-tb) serving.
Food Exchange per serving: FREE; CAL: CAL: 9g; CHO: 0mg; PRO: 0g; SOD: 3mg; FAT: 0g;
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Recipe By : Light & Easy Diabetes Cuisine by Betty Marks From: Marjorie Scofield Date: 04-22-95 (160) Fido: Recipes