Tomato Salsa

By Marian Burros

Published June 6, 1995

Total Time
10 minutes
Rating
3(11)
Comments
Read comments

Featured in: PLAIN AND SIMPLE; A Pesto Lower In Fat (Really!)

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:3 servings

  • 16 ounces ripe tomatoes

  • 1 jalapeno

  • 1 small clove garlic

  • 1 small red onion to yield ¼ cup finely chopped

  • Few sprigs oregano to yield 2 tablespoons chopped

  • Few sprigs parsley to yield 2 tablespoons chopped

  • Juice of 1 small lime

Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

11 grams carbs; 46 calories; 3 grams fiber; 9 milligrams sodium; 2 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Chop tomatoes.

  2. Step 2

    Wash, trim, seed and quarter jalapeno. Turn on the food processor, and put the jalapeno and garlic through the feed tube to process.

  3. Step 3

    Finely chop the onion; wash and chop oregano and parsley; squeeze lime.

  4. Step 4

    Combine all the ingredients, and mix well.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

3 out of 5
11 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.