Mexican
garden-fresh-salsa

Garden Fresh Salsa

Info
  • Course: Appetizer, Hors D'oeuvre
  • Skill Level: Easy
  • Cost: Inexpensive
  • Favorited: 3 Times

Can be made ahead of time.

Author
amber-shea-crawley
View Profile
Cookbook
practically-raw
Published by Vegan Heritage Press

Photo by: Amber Shea Crawley
Comments: 0
 

Recipe

This bright, fresh, pico de gallo-esque salsa makes a great adjunct to any Mexican dish. Use in-season heirloom tomatoes for best results. This recipe is low-fat and can be ready in less than 30 minutes.

Yield : About 1½ cups

Ingredients

  • 4 large ripe tomatoes, cored, seeded, and diced
  • ½ small yellow or red bell pepper, seeded and diced
  • 1 small jalapeno or Serrano pepper, seeded and minced (optional)
  • ¼ cup minced red onion
  • ¼ cup minced fresh cilantro
  • 1 teaspoon lime juice
  • 1 teaspoon olive oil
  • ¼ teaspoon sea salt

Directions

Combine all ingredients in a medium bowl or container. Refrigerate for at least 30 minutes, or until ready to serve.

Variation: Add ¼ to ½ cup diced fresh mango or pineapple for a fruity twist.


© 2012 Amber Shea Crawley
 

Nutritional Information

Per ΒΌ cup serving: 26 calories, .9g fat (trace sat), 4.2g carbs, 1g fiber, .9g protein
 

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