Rating: 5 stars
2 Ratings
  • 1 star values: 0
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  • 4 star values: 0
  • 5 star values: 2

The Good News: This healthy take on the traditional chips-and-salsa combo is nearly fat-free and super-refreshing. The antioxidant-rich salsa is delicious served right after it's made, but the flavors meld nicely after a day or two in the refrigerator.

Doris Esther Ayola Orozco
Recipe by Food & Wine May 2009

Gallery

Credit: © Maura McEvoy

Recipe Summary

Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, toss the tomatoes with the onion, cilantro, jalapeńo and lime juice and season with salt and pepper. Serve the salsa with the cucumber chips for dipping.

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