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Tomato Salsa

:  Summer 2002

Your rating: None Average: 5 (2 votes)

You might want to double this recipe so you have extra for snacking. If using less-than-perfect tomatoes, consider adding a pinch of sugar to make up for the lack of natural sweetness.


Tomato Salsa Recipe

Makes: 1 1/2 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 medium tomatoes, seeded and diced
  • 1-2 jalapeno peppers, seeded and minced
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro, or parsley
  • 1 clove garlic, minced
  • 1-2 teaspoons lemon juice
  • 1/4 teaspoon salt

Try this recipe with:

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Preparation

  1. Combine all ingredients in a small bowl. Serve within 1 hour.

Nutrition

Per 1/4 cup: 12 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 2 g carbohydrates; 1 g protein; 1 g fiber; 100 mg sodium; 185 mg potassium.

Nutrition Bonus: Vitamin C (35% daily value).0 Carbohydrate Servings

Exchanges: Free Food


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Recipe Categories

Type of Dish
Sauce/Condiment, savory
Ethnic/Regional
Mexican
Southwest
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
15 minutes or less
Servings
6
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Lunch
Dinner

Snack
Season
Summer
Fall
Style/Theme
Entertaining, casual
Quick (total 30 min. or less)
Vegan
Vegetarian
Publication
Summer 2002
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