Three Tomato Salsa
Recipe from Diabetic Living

For best flavor, make this fresh-tasting salsa with vine-ripened tomatoes, I f you like salsa mild, use the banana peppers. For a fiery hot version, opt for jalapeno, serrano, or Fresno chile peppers.


Three Tomato Salsa

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Ingredients
  • 1-1/2  cups
    finely chopped tomatoes (3 medium)
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  • 1 
    fresh Anaheim pepper, seeded and finely chopped,* or one 4-ounce can diced green chile peppers, drained
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  • 1/4  cup
    chopped green sweet pepper
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  • 1/4  cup
    sliced green onions
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  • 3  to 4 tablespoons
    snipped fresh cilantro or parsley
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  • 2  tablespoons
    lime juice or lemon juice
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  • 1  to 2
    fresh jalapeno, serrano, fresno, or banana peppers, seeded and finely chopped*
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  • 1  clove
    garlic, minced
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  • 1/8  teaspoon
    salt
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  • 1/8  teaspoon
    ground black pepper
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Directions
1.
In a medium bowl, stir together chopped tomatoes, Anaheim pepper or diced green chile peppers, sweet pepper, green onions, cilantro or parsley, lime juice, jalapeno pepper, garlic, salt, and black pepper.** Cover and chill for 1 to 24 hours. Makes about 3 cups (twelve 1/4-cup servings).

Note
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.

Note
For a slightly smoother salsa, place 1 cup of the salsa in a food processor or blender. Cover and process or blend just until smooth. Stir into remaining salsa.

Make-ahead tip
Prepare as directed. Spoon the salsa into an airtight container. Cover and chill 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. Percent Daily Values are based on a 2,000 calorie diet
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