Pickled Pepper Salsa
Yield
5 servingsPrep
30 minCook
0 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
tomatoes
seeded, peeled, finely chopped |
|
| ½ | cup |
pickled jalapenos
including some pickling juice |
*
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
scallions, spring or green onions
finely chopped |
|
| 2 | teaspoons |
cilantro
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
tomatoes
seeded, peeled, finely chopped |
|
| 118 | ml |
pickled jalapenos
including some pickling juice |
*
|
| 1 | each |
onions
finely chopped |
|
| 1 | each |
scallions, spring or green onions
finely chopped |
|
| 1E+1 | ml |
cilantro
finely chopped |
|
Directions
Chop each ingredient by hand, or separately in food processor.
Combine all the ingredients, adding salt to taste.
Allow to stand for about 1 hr to allow flavors to blend.
Stir well before serving.
