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Salsa Fresca

Yield Makes about 2 1/4 cups

Ingredients

  • 1 pound ripe or firm-ripe tomatoes
  • 1 fresh jalapeño or Fresno chili
  • 1/4 cup finely chopped onion
  • 1/4 cup chopped fresh cilantro
  • About 3 tablespoons lime juice
  • Salt and pepper

Nutrition Information

  • calories 3.3
  • caloriesfromfat 0.0 %
  • protein 0.1 g
  • fat 0.0 g
  • satfat 0.0 g
  • carbohydrate 0.7 g
  • fiber 0.2 g
  • sodium 1.3 mg
  • cholesterol 0.0 mg

How to Make It

  1. Rinse and core tomatoes and cut into about 1/4-inch dice; put the tomatoes with their juices into a bowl. Rinse and stem the jalapeño; shake out seeds and cut out the veins. Finely chop the chili. Add it to the bowl, along with the onion, cilantro, and 3 tablespoons lime juice. Stir gently to mix, and add more lime juice and salt and pepper to taste.

  2. Nutritional analysis per tablespoon.