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Category: Salsa
Hatch, New Mexico, Fresh Tomato Salsa
Ingredients
1 1/2 cup Diced fresh tomatoes

1 tbsp Diced seeded fresh or canned jalapeno pepper (see other chile choices, opposite)

3 tbsp Finely diced onion

2 tbsp Finely chopped fresh cilantro

1 tbsp Balsamic vinegar or fresh lime juice

1 Clove garlic, minced

1/4 tsp Salt

Preparation
In medium bowl combine all ingredients. Let stand, covered, at room temperature for 30 minutes.



WHAT DO I DO WITH MY SALSA? *For a hot fondue salsa, mix a little reduced-fat Monterey Jack or Cheddar cheese with the salsa and heat it up in a microwave oven on medium or half power. Absolutely delicious with raw vegetables for dipping-carrots, blanched broccoli flowerets, string beans, or sugar-snap peas. Also good with baked low-fat chips or corn tortilla wedges you bake in the oven until crispy. *Stir into nonfat sour cream for a baked-potato topping. *Mix into a reduced-fat or nonfat salad dressing for extra zip. *Whisk a little into soup just before serving for a blast of flavor. *Combine with your favorite meatloaf mixture.



HOW HOT DO YOU LIKE YOUR SALSA? Pick one of these, chop it, and toss it into the salsa: Mild--anaheim chile, Hot--jalapeno chile, Very hot--serrano chile, Off the charts--habanero chile,



CAN'T STAND THE HEAT? To tame a chile pepper, slice the pepper in half lengthwise, scrape out the seeds, and cut away the membranes--that's where all the tear-causing heat is.



TO PLAY IT SAFE, wear rubber gloves. And whatever you do, don't scratch your eyes or touch any other sensitive spot on your body until everything is well scrubbed-- or you'll know why grizzly bears stay clear of pepper plants MAKES 2 CUPS



NOTES : 3 Calories, 0 g Protein, Trace of fat (9 % fat), 1 g Carbohydrate, 18 mg Sodium,0 mg Cholesterol



Recipe by: Farewell To Fat



Posted to TNT Recipes Digest, Vol 01, Nr 941 by The Jones Family <jonesc@vvm.com> on Jan 15, 1998

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