Fresh Tomato Salsa

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Fresh Tomato Salsa 

 

1-1/2 cups (3 medium) fresh tomatoes, finely chopped

1 can (4 oz.) diced green chile peppers, drained

1/4 cup green bell pepper, chopped

1/4 cup sliced green onions, thinly sliced

3  to 4 TB fresh cilantro or parsley, chopped

2 TB lime juice or lemon juice

1 fresh jalapeño, serrano, fresno, or banana pepper, chopped *

1 clove garlic, minced

1/8 tsp. salt

1/8 tsp. ground black pepper

 

In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green

onions, cilantro,

lime juice, jalapeno pepper, garlic, salt, and black pepper.

 

If desired, for a smooth salsa, place 1 cup salsa in a food processor or

blender. Cover; process just

until smooth. Stir into remaining salsa. Cover; chill until serving time.

 

Makes 12 (1/4 cup) servings.

 

* Tip: Because chile peppers contain volatile oils that can burn your skin

and eyes, avoid direct

contact with them as much as possible. When working with chile peppers, wear

plastic or rubber gloves.

If your bare hands do touch the peppers, wash your hands and nails well with

soap and warm water.

 

Note: May be covered and chilled in an airtight container for up to 3 days.

 

 

Nutrition Information:

Per serving = calories 8, total fat 0 g, sat fat 0 g, cholesterol 0 mg,

sodium 27 mg,

carbs 2 g, fiber 1 g, protein 0 g, vitamin A 6%, vitamin C 56%, calcium 1%,

iron 2%.