Asparagus Salsa

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Asparagus Salsa

 

1 1/4 pound fresh asparagus

1 cup chopped seeded tomatoes

1/2 cup finely chopped onions

1 clove minced garlic

2 tablespoons chopped fresh cilantro

3 tablespoons finely chopped jalapeno pepper

1 can (5.5-oz size) tomato juice

1 teaspoon salt

1 teaspoon cider vinegar

 

 

 

 

 

 

Trim, wash and cut fresh asparagus into 2-inch pieces. Steam about 5 minutes or

until just crisp-tender. Quickly cool in ice water and drain. If using frozen

asparagus, partially thaw.

 

Chop asparagus into small pieces, about 1/4 inch big. Combine all ingredients.

Cover and chill thoroughly, about 3 hours before serving. Store in airtight

container in refrigerator.

 

Makes 3 1/2 cups

 

Source: CD Kitchen

Formatted by Chupa Babi: 04.06.08

 

Nutrition Facts: Serving size 2 tablespoon, Calories 10, Fat 0 g, Cholesterol 0

mg, Carbohydrates 2 g, Fiber 1 g, Sodium 112 mg

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