Name: Fresh Tomato Salsa
Total time: 30 min
Yield: 3 cups
Ingredients: 6 roma tomatoes, coarsely chopped; 1 small red onion, coarsely chopped; 1 large fresh poblano chile pepper, seeded and coarsely chopped*; 1 to 2 large fresh jalapeño chile peppers, seeded and coarsely chopped*; 2 tablespoons lime juice; 1 tablespoon canola oil or cooking oil; 1 teaspoon cumin seeds, toasted** and ground or 1/2 teaspoon ground cumin; 1 teaspoon coriander seeds, toasted** and ground or 1/2 teaspoon ground coriander; ½ teaspoon kosher salt or salt; ¼ teaspoon ground black pepper

Directions

Step 1
In a food processor, combine all ingredients. Cover; process with on/off turns until finely chopped. Cover and chill up to 3 days. Makes 3 cups.

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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.

**

To toast seeds: In a dry, small skillet, heat the cumin and coriander seeds over low to medium-low heat for 5 to 7 minutes or until fragrant, stirring often or shaking skillet to prevent seeds from burning. Remove from heat; allow to cool before grinding with a spice grinder or a mortar and pestle.

Nutrition Facts

Per Serving:

30 calories; fat 1g; carbohydrates 5g; insoluble fiber 1g; protein 2g; vitamin a 631.7IU; vitamin c 43.1mg; sodium 85mg; calcium 10.1mg; iron 0.7mg.

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Fresh Tomato Salsa

Print Options

Ingredients

Directions

*

**

Nutrition Facts