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Chunky Fresh Tomato Salsa
- Yield: 2 cups
- Start to Finish
Fresh cilantro, garlic, and chile peppers give this salsa its great flavor. Serve it as an appetizer with tortilla chips or use to top tacos or burritos.
fresh serrano chile peppers or 1 fresh jalapeno chile pepper, stemmed and halved*
clove garlic, peeled
fresh tomatoes (about 1 pound)
loosely packed fresh cilantro leaves
green onion, thinly sliced
lime juice or vinegar
In a food processor, combine chile pieces and garlic. Cover; process with on/off turns until finely chopped, stopping and scraping down sides as needed. Cut 1 of the tomatoes into quarters. Add tomato quarters and cilantro to food processor. Pulse 4 to 6 times or until you have a coarse puree. Transfer tomato mixture to a medium bowl.
Cut remaining tomato into 1/4-inch pieces. Add tomato, green onion and lime juice to the bowl. Season to taste with salt, usually 1/4 to 1/2 teaspoon. (Note: This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.) Makes about 2 cups.
(Chunky Fresh Tomato Salsa)
Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 16, Riboflavin (mg) 0, Niacin (mg) 0, Potassium (mg) 162, chol. (mg) 0, cal. (kcal) 13, calcium (mg) 10, fiber (g) 1, sugar (g) 2, sodium (mg) 77, iron (mg) 0, vit. A (IU) 680, pro. (g) 2, vit. C (mg) 12, carb. (g) 3, Polyunsaturated fat (g) 0, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 0, sat. fat (g) 0, Monounsaturated fat (g) 0