Combine all ingredients in a medium- sized bowl. Taste. If chilies make the salsa too hot, add more tomato. If not hot enough, add in a few seeds from the peppers. Let sit for at least an hour for flavors to combine. Makes approximately 3 to 4 cups. Serve with chips.
Wear gloves when preparing the peppers and chiles. Wash hands thoroughly after and avoid touching your eyes for several hours after.
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|Serving Size: 1 Serving (102g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.9mg||0 %|
|Potassium 175.9mg||5 %|
|Total Carbohydrate 8.8g||3 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 6.7g|
|Protein 1.2g||2 %|
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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: 39
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