Salads

Salsa Recipe

Mirena Ivanova
December 13, 2013
31
7
tomatoes, seeded, chopped (3 cups) - 3 large
green bell pepper, chopped (½ cup) - 1 small
green onions, sliced (½ cup) - 8 medium
garlic, finely chopped - 3 cloves
chopped fresh cilantro - 2 tablespoons
finely chopped seeded jalapeño chiles - 1 tablespoon
lime juice - 2 to 3 tablespoons
salt - ½ teaspoon
In medium glass or plastic bowl, mix all ingredients. Cover; refrigerate at least 1 hour to blend flavors. Store covered in refrigerator up to 1 week. Tomatoes for Salsa Look for large juicy tomatoes when you make salsa. Removing the seeds is easy with a small spoon. Hold the quartered tomato over a bowl to catch the seeds and juice as you scoop them out, and use it in the salsa if you like.
Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV
Mixed Snack

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