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Fresh Tomato Salsa

June/July 2005, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.1 (35 votes)

Fresh and easy, this recipe yields about 5 cups of salsa—plenty to serve a crowd. If you like spicy salsa, use the full amount of jalapenos and add more cayenne pepper.



READER'S COMMENT:
"I make a dish like this for most parties except substitute smaller amount of lime juice for vinegar, use chopped roma tomatoes drained in a colander before mixing, also add more onions and jalapenos to taste, plus a "kicker" of a few...
Fresh Tomato Salsa Recipe

Makes: 10 servings, 1/2 cup each

Active Time:

Total Time:

Ingredients

  • 4 cups diced tomatoes, (5-6 medium)
  • 3/4 cup finely diced red onion, (about 1 small)
  • 1/4 cup red-wine vinegar
  • 1-2 jalapenos, seeded and minced
  • 1/2 cup chopped fresh cilantro
  • 1/2 teaspoon salt
  • Pinch of cayenne pepper, or more to taste

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Preparation

  1. Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition

Per serving: 21 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 1 g fiber; 124 mg sodium; 185 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value), Lycopene.

Exchanges: 1 vegetable


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