- Makes: 12 servings
- Yield: 2-3/4 cups
Make this thick and chunky salsa with fresh tomatoes from your garden. Add more jalapeno peppers if you prefer more heat.
snipped fresh cilantro
small onion, finely chopped
jalapeno chili pepper, seeded and finely chopped*
clove garlic, minced
fresh lime or lemon juice
- In a medium mixing bowl, combine all of the ingredients. Store, covered in the refrigerator for up to 2 weeks. If you like, garnish with additional fresh cilantro before serving.
- * Because the chili peppers contain volatile oils that can burn your skin and eyes, wear plastic gloves when working with them. If your bare hands touch the chili peppers, be sure to wash your hands thoroughly with soap and water.
- * NUTRITION ANALYSIS PER SERVING WITH CHIPS: 150 calories, 3 g protein, 21 g carbohydrate, 7 g total fat (1 g sat. fat), 0 mg cholesterol, 2 g fiber, 2 g total sugar, 6% Vitamin A, 13% Vitamin C, 121 mg sodium, 5% calcium, 4% iron
(Best Salsa)Servings Per Recipe 12, sodium (mg) 2, carb. (g) 3, calcium (mg) 5, Cobalamin (Vit. B12) (µg) 0, Potassium (mg) 95, sat. fat (g) 0, cal. (kcal) 11, Monosaturated fat (g) 0, pro. (g) 0, Thiamin (mg) 0, sugar (g) 2, iron (mg) 0, vit. C (mg) 8, Trans fatty acid (g) 0, vit. A (IU) 306, Polyunsaturated fat (g) 0, Folate (µg) 7, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, Riboflavin (mg) 0, chol. (mg) 0, Fat, total (g) 0, fiber (g) 1