Fresh Salsa


Classifications: Dips, Dressings,Sauces &

Qty Measure Ingredient


6 Anaheim chilies, roasted, peeled and diced


2 4oz cans chopped green chiles

4 large tomatoes, chopped

3 green onions, sliced

2 tablespoons minced fresh cilantro or parsley

1/2 to 1 jalapeno pepper, seeded & minced

1 clove garlic, minced

1/3 cup red wine vinegar

1/3 cup olive or vegetable oil

1/2 teaspoon pepper

1 teaspoon salt, optional

Instructions: In a bowl, combine chilies, tomatoes, onions, cilantro, jalapeno and garlic. In another bowl, combine vinegar, oil, pepper and salt if desired; stir into vegetable mixture. Cover and chill for at least 2 hours. Yield: 4-1/2 cups.



Background: Note: DIABETIC EXCHANGES: One 2-tablespoon serving (prepared with fresh chilies and without salt) equals 1/2 fat; also, 27 calories, 3 mg sodium, 0 cholesterol, 2 gm carbohydrate, trace protein, 2 gm fat.

Serves: 1

Food Exchanges: