Fresh Salsa Picante

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* Exported from MasterCook *

 

Fresh Salsa Picante

 

Recipe By : Healthful Cooking, Mary Carroll, Star Tribune 4/20/00

Serving Size : 6 Preparation Time :0:00

Categories : Healthful Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 Roma tomatoes -- coarsely chopped

1/4 cup minced green pepper

2 jalapeño or other small green chiles

seeded and coarsely chopped

6 medium clove garlic -- minced

3 tablespoons minced onion

2 tablespoons fresh lime juice

2 tablespoons chopped cilantro

2 tablespoons minced parsley

1/4 teaspoon ground cumin

1/4 teaspoon cayenne pepper -- up to 1/2

1/8 teaspoon ground cinnamon

Freshly ground pepper

 

Serves 4 to 6.

 

The pureed, cooked and highly salted version is just another tomato sauce

compared with this uncooked fresh salsa. Vary the " heat " by adding more

cayenne, chopped jalapeño chiles or cumin powder.

 

Combine tomatoes, green pepper, chiles, garlic, onion, lime juice,

cilantro, parsley, cumin, cayenne, cinnamon and pepper to taste in

bowl. Cover and let marinate in refrigerator for 12 hours. (Fresh salsa

can be refrigerated 4 to 5 days.)

 

Nutrition information per 1/6 serving:

 

Calories 25, Carbohydrates 6 g, Protein 1 g, Fat 0 g, including sat. fat 0

g, Cholesterol 0 mg, Sodium 8 mg, Calcium 15 mg, Dietary fiber 1 g.

 

Diabetic exchanges per serving: 1 vegetable exch.

 

 

 

 

 

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