Fresh Tomato Salsa

recipe

Yield:

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

Recipe from

Cooking Light

Nutritional 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

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

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.

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.

September 1995
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