Salsa, Tomato Salsa

By lknowles

Accuchef:

Ingredients

• 2 1/2 Cups Tomato, Diced
• 3 Anaheim Chili peppers- seeded and chopped fine
• 2 Jalapeno Chili peppers - seeded and chopped fine
• 3 cloves of garlic - minced
• 1/2 cup of red bell peppers - chopped fine
• 1/4 Cup Green Onions, Thinly Sliced
• 1/2 Cup White Onions, fine chop
• 3 Tbsp Cilantro Leaves, Minced
• 1/2 Tsp Salt
• 1/4 Tsp Black Pepper

Details

Servings 6

Preparation

Step 1

Be very careful when chopping the hot peppers. Use gloves and be outside, if at all possible. I use a chopper and that works great.

Combine all ingredients in a medium-sized bowl. Stir well. Cover and refrigerate 2 to 4 hours. Bring to room temperature before serving.

Per Serving: 82 Cal (75% from Fat, 5% from Protein, 21% from Carb); 1 g Protein; 7 g Tot Fat; 1 g Sat Fat; 4 g Mono Fat; 2 g Poly Fat; 5 g Carb; 2 g Fiber; 11 mg Calcium; 222 mg Sodium; 0 mg Cholesterol