Fresh Tomato Salsa

When we lived in Illinois, one of the local supermarkets made their own fresh salsa. It took me several recipe revisions, but I was finally able to recreate the yummy, fresh taste. Now that tortilla chips are off the menu, I eat it with Pecan Crackers or Almond Crisps.

8 medium Roma tomatoes (2 lbs)
1 small onion (5 oz)
2 garlic cloves
1 small jalapeño (½ oz)
½ bunch fresh cilantro (1 oz)
¼ t dried oregano
½ t salt
¼ t pepper
pinch cayenne
pinch cocoa powder

1. Mince all ingredients and stir together. Alternately, pulse in a blender or food processor until finely chopped.
2. Refrigerate 1 hour to overnight.
3. Drain up to 1 c accumulated juices before serving.

Nutrition Facts

Serving Size ¼ c Serving per Recipe 12

Amount per Serving Calories 31 Total Fat 0.4 g   Saturated Fat 0.1g   Polyunsaturated Fat 0.2 g   Monounsaturated Fat 0.1 g Cholesterol 0 mg Sodium 108 mg Potassium 296 mg Total Carbohydrates 6.8 g   Dietary Fiber 1.6 g   Sugars 0.1 g Protein 1.2 g