? Quarter and seed tomatoes. Cut tomatoes into 1/4 inch dice and transfer to a bowl.
? Wearing rubber gloves, seed and finely chop chilies.
? Finely chop enough onion to measure 1/4 cup and chop cilantro.
? Stir chilies, onion, cilantro, and garlic into tomatoes with sugar and lime juice.
? Salt and pepper to taste.
Note: Salsa may be made 1 hour ahead and kept at cool room temperature.
Gourmet August 1998
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (387g)|
|Recipe Makes: 2 cups|
|Calories from Fat: 7 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 20.4mg||1 %|
|Potassium 905.2mg||24 %|
|Total Carbohydrate 18.4g||5 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 13.7g|
|Protein 3.5g||5 %|
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Calories per serving: 82
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