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Fresh Tomato Salsa

Yield 2 2/3 cups (serving size: 2/3 cup)

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

Nutrition Information

  • calories 77
  • caloriesfromfat 35 %
  • fat 3 g
  • satfat 0.4 g
  • monofat 1.7 g
  • polyfat 0.4 g
  • protein 2.1 g
  • carbohydrate 12.7 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 86 mg
  • calcium 28 mg

How to Make It

  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.