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Asparagus Salsa Recipe
Asparagus Salsa Recipe photo by Taste of Home

Asparagus Salsa Recipe

Publisher Photo
Jalapeno pepper and cilantro spice up this refreshing salsa that's made with tomatoes, onion and fresh asparagus. Served chilled with tortilla chips, this chunky sauce won't last long. -Emma Thomas Rome, Georgia
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 cup chopped seeded tomatoes
  • 1/2 cup finely chopped onion
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1 tablespoon minced fresh cilantro
  • 1 garlic clove, minced
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • Tortilla chips

Nutritional Facts

One 1/4-cup serving (calculated without chips) equals 15 calories, trace fat (trace saturated fat), 0 cholesterol, 52 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.

Directions

  1. Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 2 minutes. Drain and rinse in cold water.
  2. In a large bowl, combine the asparagus, tomatoes, onion, jalapeno, cilantro, garlic, vinegar and salt. Cover and refrigerate for at least 4 hours, stirring several times. Serve with tortilla chips. Yield: 3 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Asparagus Salsa in Taste of Home April/May 2004, p27

Nutritional Facts

One 1/4-cup serving (calculated without chips) equals 15 calories, trace fat (trace saturated fat), 0 cholesterol, 52 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchange: Free food.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Asparagus Salsa

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Nov. 7, 2009

I love this recipe, I took it to work with and everyone wanted the recipe and am making it again this weekend. It doesn't taste to asparagusy but i did have to put in 2 jalapeno for a little extra heat, definitely

a must keep

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