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Dinner Tonight: Salsa Recipe
Paula Gallagher on
I cannot wait until the tomatoes in the garden are ready... so I can make the best salsa ever! Well, at least my family thinks so. I originally found the recipe in one of the Moosewood Cookbooks and have tweaked it over the years, adding jalapeño pepper and taking away the vinegar. It combines tomatoes, cilantro, and plenty of garlic and is best served with... everything! Use it with chips, or on top of chicken or fish, or as an accompaniment to rice, beans and fajitas.
Salsa
- 3 cups of fresh tomatoes, chopped
- 1/2 medium red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 jalapeño pepper, seeded and chopped
- Juice of 2 small limes
- 2 or 3 cloves of minced garlic
- Salt and pepper to taste
Combine all ingredients in a medium bowl. Refrigerate for at least one hour to allow flavors to blend.
Not only is this recipe chock-full of nutrition, it is also very low calories, making it perfect for those who are watching their weight!
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