INGREDIENTS

INSTRUCTIONS

Core then finely dice the tomatoes and transfer them to a bowl (some
Mexican cooks like to squeeze out and discard the seeds first but I
prefer to leave them in for more flavour and texture).  Soak the diced
onion in a bowl of cold water for a few minutes then  drain.  Before
preparing the chillies, put on disposable or rubber gloves.  Cut the
chillies in half lengthwise then scrape out the seeds and  discard if
you wish (leaving the seeds in will make the salsa much  hotter). Chop
the chillies as finely as you can then transfer them to  the bowl of
tomatoes.  Wash the coriander carefully then gather the sprigs and
slice the  leaves and stems, working your way down from the leafy end
until  there are only stems left. (Slicing the coriander this way will
leave  you with plenty of texture and won't allow the leaves to bruise.
Transfer the chopped coriander to the tomato mixture.  Add the finely
diced (drained ) onion and chopped garlic to the tomato  mixture then
season to taste with salt (and pepper if you like).  Add lime juice and
mix thoroughly then allow to sit for at least 30  minutes.  Converted
by MC_Buster.  Per serving: 67 Calories (kcal); trace Total Fat; (3%
calories from  fat); 2g Protein; 18g Carbohydrate; 0mg Cholesterol; 6mg
Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1/2
Fruit; 0  Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“If God is your Copilot – swap seats!”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 291.3mg
Potassium: 36mg
Carbohydrates: 2.6g
Fiber: <1g
Sugar: <1g
Protein: <1g