Tomato Salsa
Quick, easy, and refreshingly delicious. I used Roma tomatoes, cored and finely chopped them. Used freshly seeded jalapeno peppers only. You don't need the store-bought usually over-salted salsa. This homemade version tastes great and much better for you :)
Yield
6 servingsPrep
20 minCook
0 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
tomatoes
ripe, diced |
|
| 2 |
scallions, spring or green onions
chopped |
|
|
| 4 | ounces |
green chili peppers
mild, canned, drained |
|
| 1 |
jalapeño pepper
chop |
*
|
|
| 1 | tablespoon |
cilantro
chopped, or parsley |
|
|
lemon juice
|
*
|
||
| 1 | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
tomatoes
ripe, diced |
|
| 2 | each |
scallions, spring or green onions
chopped |
|
| 115.6 | ml/g |
green chili peppers
mild, canned, drained |
|
| 1 | each |
jalapeño pepper
chop |
*
|
| 15 | ml |
cilantro
chopped, or parsley |
|
| 1 | x |
lemon juice
|
*
|
| 5 | ml |
cumin
ground |
|
| 2.5 | ml |
salt
|
|
Directions
Combine the ingredients in the container of a food processor.
Pulse on and off until the mixture is a coarse puree.
Store in airtight container in refrigerator.
