Jalapeno Salsa
Yield
2 cupsPrep
5 minCook
15 minReady
25 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ¾ | cup |
jalapeño pepper
chopped |
*
|
| 2 | each |
garlic cloves
minced |
|
| ¼ | cup |
onions
chopped |
|
| 3 | cups |
tomatoes
seeded, peeled, chopped |
|
| 1 | tablespoon |
red wine vinegar
|
|
| 1 | tablespoon |
cilantro
fresh, chopped |
|
| 1 | tablespoon |
green olives
chopped |
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 177 | ml |
jalapeño pepper
chopped |
*
|
| 2 | each |
garlic cloves
minced |
|
| 59 | ml |
onions
chopped |
|
| 7.1E+2 | ml |
tomatoes
seeded, peeled, chopped |
|
| 15 | ml |
red wine vinegar
|
|
| 15 | ml |
cilantro
fresh, chopped |
|
| 15 | ml |
green olives
chopped |
*
|
| 1 | x |
salt
|
*
|
Directions
Stir well before serving. In medium sized skillet, heat the oil. Add the jalapenos, garlic and onion. Sauté until the onion is soft, but not browned, 3 to 5 min.
Add the tomatoes and cook until the tomatoes are quite soft, about 5 min.
Add the remaining ingredients and cook for a few minutes more to give the flavors a chance to blend.
Add salt to taste if needed. Let the salsa stand for at least min.
Stir well before serving.
