Asparagus Salsa
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 3 cups.
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
Ingredients
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1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
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1 cup chopped seeded tomatoes
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1/2 cup finely chopped onion
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1 small jalapeno pepper, seeded and finely chopped
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1 tablespoon minced fresh cilantro
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1 garlic clove, minced
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1 teaspoon cider vinegar
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1/4 teaspoon salt
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Tortilla chips
Directions
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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.
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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.
Nutrition Facts
1/4 cup: 15 calories, 1g fat (1g saturated fat), 0 cholesterol, 52mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 1g protein.
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