Fresh Tomato Salsa

This recipe goes with Bean Enchiladas with Fresh Tomato Salsa

Yield: 2 2/3 cups (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 35%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.1g
  • Carbohydrate: 12.7g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 86mg
  • Calcium: 28mg

Ingredients

  • 4 medium tomatoes (about 1 3/4 pounds)
  • l large onion
  • Vegetable cooking spray
  • 2 teaspoons olive oil
  • 2 tablespoons coarsely chopped seeded jalapeño pepper
  • 3 garlic cloves, minced
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons fresh lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Preparation

  1. Core tomatoes, and cut each in half crosswise; push seeds out of middle section with thumbs. Set tomatoes aside. Peel onion, leaving root intact; cut into 6 wedges. Place the tomato halves and onion wedges on a broiler pan coated with cooking spray; broil 5 minutes. Turn vegetables over; broil 5 minutes or until tomatoes are tender and onion is slightly blackened. Trim root from the onion wedges. Place the tomatoes and onion wedges in a food processor; pulse 3 times or until chopped. Set aside.
  2. Heat oil in a large nonstick skillet over medium heat. Add jalapeño and garlic; sauté 30 seconds. Add tomato mixture, cilantro, lime juice, salt, and pepper; cook over medium-low heat 3 minutes or until thoroughly heated.
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