Nippy with garlic and fresh jalapenos, this salsa tasted great with crisp cucumber slices or tortilla chips. For the prettiest presentation use both red and yellow cherry tomatoes.
2 cups red or yellow cherry tomatoes (or use some other color)
1 clove garlic, minced or pressed
1/3 cup jalapeno chiles, seeded and finely chopped
2 tablespoons each thinly sliced green onion and lime juice
Salt and pepper
About 3 cups cucumber slices
Tortilla chips (optional)
Cut tomatoes into halves. In a food processor, combine tomatoes, garlic, cilantro and chiles; whirl until tomatoes are coarsely chopped. (Or chop coarsely with a knife). Transfer to a bowl and stir in onion and lime juice. Season to taste with salt and pepper.
Serve salsa with cucumber slices and, if desired, tortilla chips. makes about 2 cups (about 6 servings).
Per serving: 24 calories, 5 g carbohydrates, 1 g protein, 0.3 g total fat (0 g saturated), 0 mg cholesterol, 8 mg sodium.
2 cups red or yellow cherry tomatoes (or use some other color)
1 clove garlic, minced or pressed
1/3 cup jalapeno chiles, seeded and finely chopped
2 tablespoons each thinly sliced green onion and lime juice
Salt and pepper
About 3 cups cucumber slices
Tortilla chips (optional)
Cut tomatoes into halves. In a food processor, combine tomatoes, garlic, cilantro and chiles; whirl until tomatoes are coarsely chopped. (Or chop coarsely with a knife). Transfer to a bowl and stir in onion and lime juice. Season to taste with salt and pepper.
Serve salsa with cucumber slices and, if desired, tortilla chips. makes about 2 cups (about 6 servings).
Per serving: 24 calories, 5 g carbohydrates, 1 g protein, 0.3 g total fat (0 g saturated), 0 mg cholesterol, 8 mg sodium.
