Classic Salsa
the Editors of Publications International, Ltd.
Yield
Makes about 2-1/2 cups
Ingredients
| 4 | medium tomatoes |
| 1 | small onion, finely chopped |
| 2 | to 3 jalapeño peppers or serrano peppers,* seeded and minced |
| 1/4 | cup chopped fresh cilantro |
| 1 | small clove garlic, minced |
| 2 | tablespoons lime juice |
| Salt and black pepper |
*Jalapeño and serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Preparation
- Cut tomatoes in half; remove seeds. Coarsely chop tomatoes. Combine tomatoes, onion, jalapeño peppers, cilantro, garlic and lime juice in medium bowl. Add salt and black pepper to taste. Cover and refrigerate 1 hour or up to 3 days for flavors to blend.
Nutritional Information
| Serving Size: | 2 tablespoons Classic Salsa |
| Sodium | 3 mg |
| Protein | <1 g |
| Fiber | <1 g |
| Carbohydrate | 2 g |
| Saturated Fat | <1 g |
| Total Fat | <1 g |
| Calories from Fat | 9 % |
| Calories | 8 |
Dietary Exchange
| Free | Free |
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