Cherry Tomato Salsa
Yield
4 servingsPrep
30 minCook
0 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cups |
cherry tomatoes
red and/or yellow |
|
2 | tablespoons |
scallions, spring or green onions
or cilantro, finely chopped, optional |
|
2 | tablespoons |
lime juice
|
|
salt and black pepper
to taste |
* | ||
6 | servings |
tortilla chips
servings, optional |
* |
Herb blend | |||
1 | clove |
garlic
|
|
⅓ | cup |
cilantro
packed fresh |
|
2 |
jalapeño pepper
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | cupw |
cherry tomatoes
red and/or yellow |
|
3E+1 | ml |
scallions, spring or green onions
or cilantro, finely chopped, optional |
|
3E+1 | ml |
lime juice
|
|
1 | x |
salt and black pepper
to taste |
* |
6 | x |
tortilla chips
servings, optional |
* |
Herb blend | |||
1 | each |
garlic
|
|
79 | ml |
cilantro
packed fresh |
|
2 | each |
jalapeño pepper
|
* |
Directions
Coarsely chop tomatoes and herb belnd in a food processor or with a knife.
Stir in onion if using, and lime juice.
Add salt and pepper to taste.
Present in a small bowl and scoop onto cucumber slices or tortilla chips makes about 2 cups.
*** HERB BLEND *** In a bowl, combine garlic, cilantro, and chiles (stemmed and seeded).