Makes about 2-1/2 cups
|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.
- 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.
|Serving Size:||2 tablespoons Classic Salsa|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||9 %|
Check out more recipes for Mexican