Friday, December 9, 2011

Fresh Tomato Salsa

Fresh Salsa and Almond CrispsWhen 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 jalapeƱo (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

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