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Post by Loupy on Aug 16, 2015 21:06:17 GMT -7
Fresh Tomato Salsa From: Lisa @ www.snack-girl.com/Tomatoes!! This recipe uses the harvest without cooking (because who wants to cook right now). All you do is toss the ingredients in your food processor, whirrrr, and you are ready to eat. I use jalapeno peppers to get the heat going here. Sample your pepper before you use it to determine how much you should add. I use about ½ a hot pepper for the 4 cups of salsa here so I don’t overwhelm the tomatoes but if your pepper isn’t that hot you can use more. I serve mine with pretty much everything – eggs, chicken, steak, chips, avocadoes, on toast – you name it!Makes 4 cups Ingredients: 1 clove garlic ½ jalapeno pepper with seeds or to taste 2 pounds tomatoes, halved ¼ red onion ½ cup fresh cilantro ½ teaspoon red vinegar ½ lime, juiced salt and pepper to taste
Instructions: Mince garlic and jalapeno in food processor. Add tomatoes, red onion, cilantro, vinegar, and lime juice. Blend until your desired consistency and correct for salt and pepper. Keeps in the fridge for one week. I store mine in Mason jars. Nutritional Information:For one cup = 1 Points+ 45 calories, 0.5 g fat, 9.8 g carbohydrates, 6.3 g sugar, 2.2 g protein, 3.0 g fiber, 100 mg sodium, Points+ values are calculated by Snack Girl and are provided for information only.
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