For a less spicy version, discard seeds and ribs from the jalapeño before chopping. If made in advance, stir the salsa just before serving.
Recipe by Cooking Light May 2007
Credit: Randy Mayor; Styling: Leigh Ann Ross
45 calories; fat 0.2g; mono fat 0.1g; poly fat 0.1g; protein 0.7g; carbohydrates 11.6g; fiber 1.5g; iron 0.2mg; sodium 77mg; calcium 11mg.