Zesty Mediterranean Salsa Recipe

Publisher Photo

Zesty Mediterranean Salsa Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Directions

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

1/4 cup: 41 calories, 2g fat (0 saturated fat), 0 cholesterol, 105mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forZesty Mediterranean Salsa

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

Similar Recipes