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Add a photoServings: 1
Ingredients
- 2 lrg , ripe Tomatoes
- 2 x Spring Onions, including green parts
- 1 x to 2 large Peppers (of your choice, see note below)
- 1/4 c. minced Cilantro Salt (to taste)
Directions
- Peel and seed the tomatoes; chop in a medium dice, and place in a nonreactive bowl.
- Mince the onions (or possibly scallions); add in to the bowl.
- Using peppers with the amount of the "heat" you desire (Anaheims are the mildest, jalapenos among the most potent), remove their seeds and veins; mince, and add in tothe bowl.
- Stir in a dash of salt, if you like. Cover, and let rest in the fridge while you finish preparing the rest of the meal.
- This recipe makes a little less than a cupful - but which's all right: It's quick, it's easy, and you'll want to eat it all in one day, anyway, since it tastes much better when it's freshly made.
- One last note: wear gloves when working with peppers. Do not forget to wash your hands to get all the pepper juices off - and make very sure you do not rub an eye before you do!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 360g | |
| Calories 69 | |
| Calories from Fat 6 | 9% |
| Total Fat 0.72g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 865mg | 25% |
| Total Carbs 15.1g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 9.38g | 6% |
| Protein 3.44g | 6% |
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