Fresh Vegetable Salsa Recipe

Fresh Vegetable Salsa Recipe
Fresh Vegetable Salsa Recipe photo by Taste of Home
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Fresh Vegetable Salsa Recipe

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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
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 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

Directions

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. Yield: about 1 cup.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fresh Vegetable Salsa in Cooking for One or Two Cookbook 2003, p38

Nutritional Facts

1/2 cup: 29 calories, 1g fat (1g saturated fat), 0 cholesterol, 305mg sodium, 6g carbohydrate (0 sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

  • 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
  1. 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. Yield: about 1 cup.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Fresh Vegetable Salsa in Cooking for One or Two Cookbook 2003, p38

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