|
|
Category |
|
Appetizers
|
Sub
Category |
|
Low-carb
|
Servings |
|
10 (1/2 cup)
|
Preptime |
|
30 min.
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
4 cups diced tomatoes, (5-6 medium)
|
|
3/4 cup finely diced red onion, (about 1 small)
|
|
1/4 cup red-wine vinegar
|
|
1-2 jalapenos, seeded and minced
|
|
1/2 cup chopped fresh cilantro
|
|
1/2 teaspoon salt
|
|
Pinch of cayenne pepper, or more to taste
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Combine tomatoes, onion, vinegar, jalapeno, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.
|
|
|
Tips & Notes
Make Ahead Tip- Cover and refrigerate for up to 3 days.
|
|
|
Nutrition
Per serving- 21 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrates; 1 g protein; 1 g fiber; 124 mg sodium; 185 mg potassium.
Nutrition Bonus- Vitamin C (35% daily value), Lycopene.
Exchanges- 1 vegetable
|
|
|
|
|
Originally Submitted
12/23/2009
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Fresh Tomato Salsa recipe to your own private DesktopCookbook.
|