Fresh Salsa Recipe

Fresh Salsa Recipe
Photo by: Taste of Home
Rating

100% would make again

After my mild green chilies are roasted, I peel, dice and freeze them to use all year. This colorful zesty salsa is great with chips or served with other dishes.—Terry Thompson, Albuquerque, New Mexico

This recipe is:

Healthy

Quick

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  • 36 Servings
  • Prep: 15 min. + chilling

Ingredients

  • 6 Anaheim peppers, roasted and peeled
  • 4 large tomatoes, chopped
  • 3 green onions, sliced
  • 2 tablespoons minced fresh cilantro
  • 1/2 to 1 jalapeno pepper, seeded and minced
  • 1 garlic clove, minced
  • 1/3 cup red wine vinegar
  • 1/3 cup Crisco® Extra Virgin Olive Oil or Canola Oil
  • 1/2 teaspoon pepper
  • 1 teaspoon salt, optional

Directions

  • In a large bowl, combine chilies, tomatoes, onions, cilantro, jalapeno and garlic. In another bowl, combine vinegar, oil, pepper and salt if desired; stir into vegetable mixture. Cover and chill for at least 2 hours. Yield: 4-1/2 cups.

Diabetic Exchanges: One 2-tablespoon serving (prepared with fresh chilies and without salt) equals 1/2 fat; also, 27 caloires, 3 mg sodium, 0 cholesterol, 2 gm carbohydrate, trace protein, 2 gm fat.

Fresh Salsa published in Taste of Home February/March 1997, p45

With it's light, fresh, and clean flavors, this tomato salsa recipe is the perfect dip for any occasion.…


VIDEO: Tomato Salsa

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Fresh Salsa Recipe

Fresh Salsa

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