• Prep Time:
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  • Serves: 1 Servings

Hatch, New Mexico, Fresh Tomato Salsa

  • Recipe Submitted by on

Category: Condiments

 Ingredients List

  • 1 1/2 c Diced fresh tomatoes
  • 1 tb Diced seeded fresh or canned
  • -jalapeno pepper (see other
  • -chile choices; opposite)
  • 3 tb Finely diced onion
  • 2 tb Finely chopped fresh
  • -cilantro
  • 1 tb Balsamic vinegar or fresh
  • -lime juice
  • 1 Clove garlic; minced
  • 1/4 ts Salt


In medium bowl combine all ingredients. Let stand, covered, at room
temperature for 30 minutes.

WHAT DO I DO WITH MY SALSA? *For a hot fondue salsa, mix a little
reduced-fat Monterey Jack or Cheddar cheese with the salsa and heat it up
in a microwave oven on medium or half power. Absolutely delicious with raw
vegetables for dipping-carrots, blanched broccoli flowerets, string beans,
or sugar-snap peas. Also good with baked low-fat chips or corn tortilla
wedges you bake in the oven until crispy. *Stir into nonfat sour cream for
a baked-potato topping. *Mix into a reduced-fat or nonfat salad dressing
for extra zip. *Whisk a little into soup just before serving for a blast of
flavor. *Combine with your favorite meatloaf mixture.

HOW HOT DO YOU LIKE YOUR SALSA? Pick one of these, chop it, and toss it
into the salsa: Mildanaheim chile, Hotjalapeno chile, Very hotserrano
chile, Off the chartshabanero chile,

CAN'T STAND THE HEAT? To tame a chile pepper, slice the pepper in half
lengthwise, scrape out the seeds, and cut away the membranesthat's where
all the tear-causing heat is.

TO PLAY IT SAFE, wear rubber gloves. And whatever you do, don't scratch
your eyes or touch any other sensitive spot on your body until everything
is well scrubbed or you'll know why grizzly bears stay clear of pepper
plants MAKES 2 CUPS

NOTES : 3 Calories, 0 g Protein, Trace of fat (9 % fat), 1 g Carbohydrate,
18 mg Sodium,0 mg Cholesterol

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