Light and tasty salsa to use as a chip dip or a garnish to Mexican dishes.
In a large plastic container, add the diced onion, and finely chopped tomato. Remove as many of the stems as possible from the fresh cilantro, and finely chop and add to the mix. Add the finely chopped jalapeno peppers. Add lemon juice, lime juice, vinegar, salt, pepper, garlic salt, and oregano. Mix well. The finished salsa can be served immediately, or for better results, chill overnight. Serve with store bought tortilla chips.
For best results, use a food processor for chopping the tomatoes, onions, and jalapeno peppers. This will result in a more consistant texture. You can reduce the number of jalapeno peppers to suit your taste. I find that 2 peppers work well for my family. Be sure to wear rubber gloves when handling the peppers, and keep your hands away from your eyes and nose.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 25 | ||
Calories from Fat: 2 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 64.3mg | 2 % | |
Potassium 265.3mg | 7 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 4.1g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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