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Nutrition Facts Per Serving:
- Servings: 12 (1/4-cup) servings
- Calories8
- Sodium (mg)27
- Carbohydrate (g)2
- Fiber (g)1
- Vitamin A (DV%)6
- Vitamin C (DV%)56
- Calcium (DV%)1
- Iron (DV%)2
Diabetic Exchanges
| 1-1/2 | cupsfinely chopped tomatoes (3 medium) |
| 1 | fresh Anaheim pepper or one 4-ounce can diced green chile peppers, drained |
| 1/4 | cupchopped green sweet pepper |
| 1/4 | cupsliced green onions |
| 3 | to 4 tablespoonssnipped fresh cilantro or parsley |
| 2 | tablespoonslime juice or lemon juice |
| 1 | to 2fresh jalapeno, serrano, fresno, or banana peppers |
| 1 | clovegarlic, minced |
| 1/8 | teaspoonsalt |
| 1/8 | teaspoonpepper |
1. Seed and finely chop hot peppers.* In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green onions, cilantro, lime juice, jalapeno pepper, garlic, salt, and black pepper.
2. If desired, for a smooth salsa, place 1 cup salsa in a food processor or blender. Cover; process just until smooth. Stir into remaining salsa. Cover; chill until serving time. Makes 12 (1/4-cup) servings.
*Test Kitchen TipBecause chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Make-ahead tip: Prepare as directed through Step 2. Cover and chill in an airtight container for up to 3 days.
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Does anyone have the canning intructions to this recipe?
8/26/2010 05:11:41 AM Report AbuseI love it on grilled chicken! Mmmmmm
7/23/2010 12:00:08 PM Report AbuseIt's good on tortilla chips, fajitas and just about anything.
6/22/2010 02:25:07 PM Report AbuseHow in the world do you serve it? On fish, steak, crackers, what? Sounds good but on what? Edna
6/22/2010 01:02:15 PM Report AbuseAdd a can of black beans (drained). It's wonderful! :)
3/24/2010 10:37:12 PM Report Abuse