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Cinco de Mayo Recipes
Simple Salsa
By Elaine Magee, MPH, RD.
INGREDIENTS
2 large, ripe tomatoes
1/4 cup mild or sweet onion
1 1/2 tablespoons chopped fresh cilantro
3 tablespoons canned, diced green chilies
2 teaspoons distilled white vinegar
1/8 teaspoon salt
1 clove garlic, pressed or minced (or 1/4 teaspoon garlic powder)
Freshly ground pepper
Make: 10 servings, 1/4
cup each (2 1/2 cups of salsa).
PREPARATION
1. Dice the tomatoes, onion, and cilantro into chunks using
a knife. Put them in a blender or small food processor.
2. Add the chilies, vinegar, salt, garlic
or garlic powder, and pepper to the blender, and pulse briefly
to blend. Pour into a serving bowl. Cover and keep in refrigerator
until needed.
Note: If you don't have
a blender or food processor, dice all the ingredients into the
smallest pieces possible, place in medium bowl, and stir to
blend well.
Per 1/4-cup serving: 15 calories,
0.6 g protein, 3.5 g carbohydrate, 0.2 g fat, 0 g saturated
fat, 1 g fiber, 0 mg cholesterol, 50 mg sodium. Calories from
fat: 8%.
