Santa Fe Salsa

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Yield:
1 3/4 cups.
January 1995
RECIPE BY Oxmoor House

Ingredients

  • 1 cup finely chopped tomato
  • 1/2 cup finely chopped purple onion
  • 1/8 teaspoon salt
  • 1 (4-ounce) can chopped green chiles, undrained
  • 1 large clove garlic, minced

Nutritional Information

  • Calories 3
  • Caloriesfromfat 0.0%
  • Fat 0.0g
  • Satfat 0.0g
  • Monofat 0.0g
  • Polyfat 0.0g
  • Protein 0.1g
  • Carbohydrate 0.8g
  • Fiber 0.0g
  • Cholesterol 0.0mg
  • Iron 0.0mg
  • Sodium 27mg
  • Calcium 0.0mg

How to Make It

Combine all ingredients in a small bowl; stir well. Cover and chill at least 2 hours. Serve with chicken or pork or as a dip with no-oil baked tortilla chips.

Oxmoor House Cooking Light Collection

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