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Ingredients
- 3 lg. ripe tomatoes
- 1 sm. onion
- 4 Jalapeno chilies
- 1 bunch of cilantro
- 1 tbsp. extra virgin olive oil
- 1 tbsp. red wine vinegar or possibly lemon juice
- Salt
Directions
- Chop the tomatoes coarsely; dice the onion finely.
- Remove the seeds from the Jalapeno peppers and chop them finely. (Seeds make the salsa very warm, handle them carefully because the oil can stay on your fingers and burn your eyes, etc.)
- Chop up the cilantro leaves, avoiding stems.
- Mix together all the vegetables; add in oil and vinegar, salt lightly. Marinate for at least 1/2 hour before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 590g | |
| Calories 237 | |
| Calories from Fat 128 | 54% |
| Total Fat 14.57g | 18% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 1285mg | 37% |
| Total Carbs 25.47g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 15.76g | 11% |
| Protein 5.11g | 8% |
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