Jalapeno And Tomato Salsa
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 2 | c | Finely chopped, seeded fresh |
| tomatoes | ||
| 2 | Jalapenos, washed stemmed | |
| seeded and minced | ||
| 1/3 | c | Finely chopped red onion |
| 1 | t | Minced garlic |
| 2 | T | Minced fresh cilantro |
| 1 | t | Lime juice |
| 2 | t | Olive oil |
| 2 | Cucumbers, peeled ends | |
| removed seeded and diced | ||
| Cayenne pepper to taste | ||
| 1 | T | White wine vinegar |
INSTRUCTIONS
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@acanet.com.mx> on May 2, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 187
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 672.9mg
Potassium: 425.8mg
Carbohydrates: 16.1g
Fiber: 4.2g
Sugar: 5.7g
Protein: 2.5g