Jalapeno and tomato salsa

1 Servings

Ingredients

Quantity Ingredient
2 cups Finely chopped; seeded fresh tomatoes
2 Jalapenos; washed, stemmed, seeded and minced
⅓ cup Finely chopped red onion
1 teaspoon Minced garlic
2 tablespoons Minced fresh cilantro
1 teaspoon Lime juice
2 teaspoons Olive oil
2 mediums Cucumbers; peeled, ends removed, seeded and diced
Cayenne pepper to taste
1 tablespoon White wine vinegar

Directions

In a medium bowl, combine all the ingredients. Mix well, cover and refrigerate at least 1 hour before serving.

Makes about 3 cups; analysis per 1-tablespoon serving.

Cook's note: Serve this salsa on grilled or broiled chicken or fish or with tortilla chips.

>From "Magic Salsa" by David Woods (Chronimed, $14.95) Tested by Susan Selasky for the Free Press Test Kitchen 6 calories (35% from fat), trace of fat (0 grams sat. fat), 1 gram carbohydrate, trace of protein, 1 mg sodium, 0 mg cholesterol, 3 mg calcium, trace of fiber.

Posted to KitMailbox Digest by "AcaGordie" <gordon@...> on May 2, 1998

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