Mix-and-Match Salsa |
Ingredients
1 small jalapeño pepper (ribs and seeds removed), chopped
1 cup of chopped fresh tomatoes or other fruit such as berries, mango, pineapple, cantaloupe, honeydew, watermelon, peach, nectarine, papaya or apricot
½ bunch of cilantro, minced (about ¼ cup)
1 lime, juiced
½ medium sweet onion, chopped
1 medium tomatillo (remove papery husk from this green “tomato”), chopped (optional)
Directions
Combine all ingredients in a small bowl. Refrigerate 30 minutes or longer to allow the flavors to meld.
Variations and Serving Suggestions
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For a twist on traditional salsa, experiment with different varieties of heirloom tomatoes and sweet onions (Walla Walla or Vidalia work well).
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Try adding ground cumin or garlic to taste.
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Make a chunkier salsa by stirring in black beans, corn, avocado or red bell peppers.
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For a quick, smooth salsa, combine ingredients using a blender.
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For a milder salsa, use an Anaheim pepper instead of the jalapeño.
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For a smoky flavor, grill the pepper before chopping it.
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Serve with tortillas, salads, burritos, grilled or raw vegetables, grilled fish or skinless chicken, potatoes, rice, eggs or toasted bread.
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Consider serving with nonfat plain yogurt for additional taste, visual appeal and to counter the salsa’s heat.
Nutrition Facts
Serves 2 to 3
Per serving: 60 Calories, 0.7 g Total Fat, 0 mg Cholesterol, 10 mg Sodium, 13 g Total Carbohydrates, 3.4 g Dietary Fiber, 2.2 g Protein. Nutrition will vary with recipe substitutions. | |
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