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Fresh Salsa Recipe

100% would make again

"We like salsa with chips as an afternoon snack," reveals Myra Innes of Auburn, Kansas. "This recipe uses a lot of fresh tomatoes and keeps well for several days in the refrigerator."

This recipe is:

Healthy

Quick

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14 Servings
Prep: 15 min. + standing

Ingredients

4 cups chopped peeled fresh tomatoes
1/4 cup finely chopped onion
1 to 4 jalapeno peppers, seeded and finely chopped
1 tablespoon Crisco® Extra Virgin Olive Oil or Canola Oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt, optional
1 garlic clove, minced

Directions

In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator. Yield: 3-1/2 cups.

Nutritional Analysis: One 1/4-cup serving (prepared without added salt) equals 22 calories, 1 g fat (0 saturated fat), 0 cholesterol, 2 mg sodium, 3 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.

Fresh Salsa published in Taste of Home August/September 1995, p12

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