Asparagus Salsa

Name: Asparagus Salsa
Prep time: 20 min
Total time: 20 min
Yield: 3 cups.
Cuisine: Mexican Appetizers, Mexican Recipes, Mexican Vegetarian Recipes
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

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

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

Directions

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.
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.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 15 calories, 1g fat (1g saturated fat), 0 cholesterol, 52mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 1g protein.

Originally published as Asparagus Salsa in Taste of Home April/May 2004

Reviews

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Average Rating:

lshockey

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, definitelya must keep