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Zesty Mediterranean Salsa Recipe

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The addition of olives makes this salsa a little different from other varieties. You can seed the jalapeno peppers if you like. But if your family likes salsa with some "heat", leave them in.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings

Ingredients

  • 8 medium tomatoes, chopped
  • 3/4 cup sliced green onions
  • 1/3 cup chopped fresh cilantro leaves
  • 1/3 cup chopped onion
  • 2 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 vegetable 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

Nutritional Facts

1/12 recipe equals 41 calories, 2 g fat (0 saturated fat), 0 cholesterol, 105 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Directions

  1. Combine all ingredients in a large bowl. Cover and refrigerate overnight. Yield: 12 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Zesty Salsa in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p309

Nutritional Facts

1/12 recipe equals 41 calories, 2 g fat (0 saturated fat), 0 cholesterol, 105 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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