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Fresh Salsa Recipe

The addition of olives makes this salsa a little different from other varieties. You can seed the jalapeno peppers if desired. But if you family likes salsa with some "heat", leave them in.—Sharon Lucas, Raymore, Missouri

This recipe is:

Quick

Diabetic Friendly

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Fresh Salsa Recipe

Prep: 10 min. + chilling

Yield: 32 Servings

10 10

Ingredients

8 medium tomatoes, chopped
3/4 cup sliced green onions
1/3 cup finely chopped fresh cilantro
1/3 cup chopped onion
2 small jalapeno peppers, finely chopped (seeded if desired)
1 can (2-1/4 ounces) sliced ripe olives, drained
3-1/2 teaspoons fresh lime juice
1 tablespoon cider vinegar
1 tablespoon canola oil
1 to 2 teaspoons chili powder
1 to 2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon salt

Directions

Combine all ingredients in a large bowl. Cover and refrigerate overnight. Keeps up to 1 week. Yield: 8 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts One 1/4-cup serving equals 16 calories, 1 g fat (0 saturated fat), 0 cholesterol, 31 mg sodium, 2 g carbohydrate, 0 fiber, trace protein. Diabetic Exchanges: Free Food.

Originally published as Fresh Salsa in Country Woman July/August 1996, p36