Fresh Salsa
YIELD Makes 1 cup
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INGREDIENTS
| 3 | medium plum tomatoes, seeded and chopped |
| 2 | tablespoons chopped onion |
| 1 | small jalapeño pepper,* stemmed, seeded and minced |
| 1 | tablespoon chopped fresh cilantro |
| 1 | tablespoon lime juice |
| 1/4 | teaspoon salt |
| 1/8 | teaspoon black pepper |
PREPARATION:
- Combine tomatoes, onion, jalapeño pepper, cilantro, lime juice, salt and black pepper in small bowl. Refrigerate until ready to serve.
This recipe appears in: Brunch Eggs Olé / Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1/8 of Salsa |
| Sodium | 77 mg |
| Protein | <1 g |
| Fiber | 1 g |
| Carbohydrate | 3 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 11 % |
| Calories | 12 |
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