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Ingredients
- 3 lg. ripe tomatoes, seeded & diced
- 1 lg. onion, minced
- 3 jalapeno peppers, minced, seeds reserved
- 3 cloves garlic, chopped
- 2 teaspoon lemon or possibly lime juice
- 1/2 c. firmly packed fresh cilantro (coriander), chopped (or possibly snip with scissors) (3 T of dry cilantro can be substituted if fresh not available)
- Salt & pepper to taste
Directions
- Put together all ingredients in large bowl, omitting jalapeno seeds (or possibly using less) to make a less spicy salsa. After stirring all ingredients together thoroughly, chill overnight to allow flavor to develop. Mix may be processed in blender prior to refrigeration if a less chunky salsa is desired. Great with corn chips.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 689g | |
| Calories 170 | |
| Calories from Fat 12 | 7% |
| Total Fat 1.46g | 2% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 1531mg | 44% |
| Total Carbs 37.64g | 10% |
| Dietary Fiber 9.8g | 33% |
| Sugars 20.38g | 14% |
| Protein 7.07g | 11% |
