Fresh Tomato Salsa
Recipe from
Diabetic Living
If you like mild salsa, use the banana peppers in this recipe. For a hotter version, try one of the alternate pepper choices.

Servings:
12 (1/4-cup) servings
Prep Time:
20 mins
Total Time:
1 hr 20 mins
Ingredients
-
1-1/2 cupsfinely chopped tomatoes (3 medium)see savings

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1fresh Anaheim pepper or one 4-ounce can diced green chile peppers, drainedsee savings

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1/4 cupchopped green sweet peppersee savings

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1/4 cupsliced green onionssee savings

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3 to 4 tablespoonssnipped fresh cilantro or parsleysee savings

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2 tablespoonslime juice or lemon juicesee savings

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1 to 2fresh jalapeno, serrano, fresno, or banana pepperssee savings

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1 clovegarlic, mincedsee savings

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1/8 teaspoonsaltsee savings

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1/8 teaspoonpeppersee savings

Directions
1.
Seed and finely chop hot peppers.* In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green onions, cilantro, lime juice, jalapeno pepper, garlic, salt, and black pepper.
2.
If desired, for a smooth salsa, place 1 cup salsa in a food processor or blender. Cover; process just until smooth. Stir into remaining salsa. Cover; chill until serving time. Makes 12 (1/4-cup) servings.
Test Kitchen Tip
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Make-ahead tip
Prepare as directed through Step 2. Cover and chill in an airtight container for up to 3 days.
Nutrition information
Calories 8, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 27 mg, Carbohydrate 2 g, Fiber 1 g, Protein 0 g. Daily Values: Vitamin A 6%, Vitamin C 56%, Calcium 1%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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