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Homemade Garden Salsa
Wednesday June 3 2009 |
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Yields: approx. 6 cups or 12 (1/2 cup) servings
Try this low-sodium recipe as a veggie-packed appetizer at your next summer cookout! Be creative and tweak the recipes to your taste! Makes a great topping for tacos, burgers, sloppy joes, eggs, toast, salad...not just chips!
Ingredients
2 bell peppers (multi-color), diced
1 can diced tomatoes (can also use diced tomatoes with chilies)
1 red or vedalia onion, diced
2 jalapeno peppers, seeded and diced
1 cup banana peppers, diced
1 T cumin
4 cloves minced garlic
1/2 t cayenne pepper
1/4 c fresh cilantro, chopped
Directions
Combine all ingredients in large bowl, and season to personal preference. Serve immediately with low sodium tortilla chips or toast squares. Or cover and store in refrigerator overnight for enhanced taste and serve chilled the next day.
Optional Variations
- Try mixing in other veggies and legumes such as corn, black beans, shredded carrot and fresh tomato.
- Pour entire mixture into blender or food processor and pulse for 60 seconds (or until desired consistency) for a less chunky texture.
Nutrition Information
For 1 (1/2 cup) serving of original recipe. (Chips not included)
21 calories
0 g fat
0 g saturated fat
1 g protein
5 g carbohydrate
1 g dietary fiber
125 mg sodium
Kristy Lang
Registered Dietitian
WELLAWARE
Boone Hospital Center
(573) 815-8385
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