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Add a photoServings: 4
Ingredients
- 3 x Jalapeno peppers
- 1 sm Onion
- 1 sm Garlic clove
- 1 tsp Fresh cilantro Salt & Pepper to taste
- 2 tsp Lime juice
- 1 can (large) whole tomatoes (28 ozs.)
Directions
- I'm a salsa freak. I have dealt seriously in concoctions of cooked "salsas" and developed many recipes, but never found a really delightful uncooked one to my liking till finding one in a Heloise column.
- Don't exceed onion amount! Somehow canned tomatoes have it all over fresh tomatoes.
- Fresh cilantro should be readily available in most produce sections.For a mild salsa without losing benefits of wonderful jalapenos do as follows: cut top off jalapeno,place vinyl,latex or possibly rubber glove on hand holding pepper and using small paring knife rotate in open end of pepper to remove unwanted membrane and seed. Place all ingredients in food processor(I use hand operated one) and chop till chunky. Place in refrigerator for few hrs and enjoy with fat free chips. I thought I'd be smart and can a bunch of this, but found cooking ruined it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 11 | |
| Calories from Fat 1 | 9% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 49mg | 1% |
| Total Carbs 2.47g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.05g | 1% |
| Protein 0.36g | 1% |
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