Fresh Vegetable Salsa
Salsa is such a refreshing snack that is fully of flavor. It is a great way to use garden-fresh vegetables.—Susan Dahlheimer, Medina, Ohio
Total TimePrep: 10 min. + chilling
Makesabout 1 cup
- 1 cup chopped seeded plum tomatoes
- 1/4 cup thinly sliced green onions
- 2 tablespoons chopped sweet yellow pepper
- 2 tablespoons chopped jalapeno pepper
- 1-1/2 teaspoons minced fresh cilantro
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Tortilla chips
- In a bowl, combine the tomatoes, green onions, yellow pepper, jalapeno pepper, cilantro, salt and pepper. Cover and refrigerate for at least 30 minutes. Serve with chips.
Editor's NoteWear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts1/2 cup: 29 calories, 1g fat (1g saturated fat), 0 cholesterol, 305mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.
Originally published as Fresh Vegetable Salsa in Cooking for One or Two Cookbook
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