Guest guest Posted February 20, 2001 Report Share Posted February 20, 2001 * Exported from MasterCook * Fresh Tomato Salsa Recipe By : Everyday Cooking with Dr. Dean Ornish, page 192 Serving Size : 3 Preparation Time :0:00 Categories : Sauces And Marinades Vegetables Ornish: Everyday Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup diced fresh tomato 2 tablespoons finely diced white onion 1 jalapeno chile seeds and white ribs removed -- minced 1 tablespoon chopped cilantro 2 teaspoons lime juice 1/2 teaspoon minced garlic Salt -- to taste MAKES 1 1/2 CUPS This easy salsa may became one of your favorite toppings. Try it on a baked potato, in an omelet (see separate recipe), on a soy burger, or stirred into bean soup. Like all fresh tomato salsas, this is best right after it's made. If you need to make it ahead, salt it just before using. The salt draws out the tomato juices. Combine all ingredients in a bowl; stir to blend. TIP: What's the difference between minced, diced, and chopped? Although many recipe writers don't draw rigorous distinctions, here's what you can expect these terms to mean in this book: To mince means to cut something very small, as with garlic. To dice means to cut something neatly, usually in 1/2 or 1-inch squares. To chop means to cut something coarsely, when neatness doesn't matter so much. Serving size: 1/2 cup. Calories: 12, Fat: 0 mg, Cholesterol: 0 mg, Carbohydrate: 2.8 mg, Protein: 0.5 g Sodium: 23.0 mg (with no salt). - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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