Make this thick and chunky salsa with fresh tomatoes from your garden. Add more jalapeno peppers if you prefer more heat.

Source: Midwest Living

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Recipe Summary

Servings:
12
Yield:
2-3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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

Nutrition Facts

11 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 2mg; potassium 95mg; carbohydrates 3g; fiber 1g; sugar 2g; proteing; trans fatty acidg; vitamin a 306IU; vitamin c 8mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 7mcg; vitamin b12mcg; calcium 5mg; ironmg.

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