Fresh Tomato Salsa
Serve with baked tortilla chips.

• 2 pounds vine-ripened tomatoes (about 5 medium)
• 2 fresh serrano peppers
• 1/4 medium onion (preferably sweets like vadallia)
• 1/2 cup fresh cilantro sprigs
• 1 teaspoon minced garlic
• 1/2 teaspoon sugar
• 1 1/2 tablespoons fresh lime juice

Quarter and seed tomatoes. Cut tomatoes into 1/4-inch dice and transfer
to a bowl. Wearing rubber gloves, seed and finely chop chiles.

Finely chop enough onion to measure 1/4 cup and chop cilantro. Stir
chiles, onion, cilantro, and garlic into tomatoes with sugar and lime
juice and salt and pepper to taste. Salsa may be made 1 hour ahead and kept at cool room temperature.

Per Serving (1/4 cup): 21 Calories; trace Fat (10.3% calories from
fat); trace Saturated Fat; 1g Protein; 5g Carbohydrate; 1g Dietary
Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 0
Other Carbohydrates.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010