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14
BASICS
1 GARLIC CLOVE, PEELED
1 JALAPEÑO, SEEDED AND CUT
INTO ½-INCH PIECES
½ SMALL ONION, PEELED AND
CUT INTO 1-INCH PIECES
1 TEASPOON KOSHER SALT
2 CUPS GRAPE TOMATOES
2 TABLESPOONS FRESH
CILANTRO, STEMS DISCARDED
1 TEASPOON FRESH LIME JUICE
Makes about 2 cups
1. Insert the chopping blade into the work bowl of the
food processor. With the machine running, drop the
garlic and jalapeño through the feed tube to nely
chop. Add the onion, and pulse to chop, about 3
pulses. Add the salt, tomatoes, cilantro and lime juice
and pulse to chop until desired consistency is
reached, about 8 to 10 pulses.
2. Taste and adjust seasoning accordingly. Depending
on desired consistency, strain salsa to remove excess
liquid.
Nutritional information per serving (¼ cup):
Calories 11 (7% from fat)
|
carb. 2g
|
pro. 0g
|
fat 0g
sat. fat 0g
|
chol. 0mg
|
sod. 287mg
|
calc. 7mg
|
ber 1g
Serve warm tortilla chips alongside this fresh and tangy salsa.
TOMATO SALSA