You can stuff five or six healthy vegetables into salsa (tomatoes, peppers, scallions, garlic, corn, whatever else is left in the crisper bin) then use that salsa five or six different ways (on fish, on chicken, in a burrito or, of course, on a delicious corn chip. You can make salsa in minutes. It keeps forever. It is the antidote to any of your vegetable woes!
Recipe information
Yield
Makes about 3 cups
Ingredients
4 ripe tomatoes, roughly chopped
1 bunch cilantro, chopped
1 bunch green onions, chopped
2 jalapeño peppers, minced (for less heat, use 1)
1 yellow bell pepper, cored, seeded and finely chopped
Kernels of 1 ear of corn, cooked
3 cloves garlic, peeled and minced
Juice of 3 fresh limes
2 tsp olive oil
Generous amounts of salt and pepper
Preparation
In a bowl, combine all ingredients and stir with a fork. Chill in refrigerator 2 to 3 hours. Serve on anything that's crying for a little pep.
Nutrition Per Serving
Nutritional analysis per 1/2 cup: 74 calories
2 g fat (0.3 g saturated fat)
12 g carbohydrates
2 g protein
#### Nutritional analysis provided by Self
