Fresh Tomato Salsa
Serve with baked tortilla chips.

Makes 2 1/2 cups

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.

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