Fresh Salsa
TOTAL TIME: Prep: 15 min. + standing
YIELD: 3-1/2 cups.
We like salsa with chips as an afternoon snack. This fresh salsa recipe uses a lot of ripe tomatoes and keeps well for several days in the refrigerator. —Myra Innes, Auburn, Kansas
Ingredients
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4 cups chopped peeled fresh tomatoes
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1/4 cup finely chopped onion
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1 to 4 jalapeno peppers, seeded and finely chopped
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1 tablespoon olive oil
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1 tablespoon vinegar
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1 teaspoon ground cumin
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1 teaspoon salt, optional
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1 garlic clove, minced
Directions
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1.
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.
Nutrition Facts
1/4 cup: 22 calories, 1g fat (0 saturated fat), 0 cholesterol, 2mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 vegetable.
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