Fresh Tomato Salsa

If you like a mild salsa, use the banana peppers. For a hot version, opt for one of the other pepper choices.
SERVINGS: 12 (1/4-cup) servings
CARB GRAMS PER SERVING: 2

1-1/2 cups finely chopped tomatoes (3 medium)
1 fresh Anaheim pepper or one 4-ounce can diced green chile peppers, drained
1/4 cup chopped green sweet pepper
1/4 cup sliced green onions
3 to 4 tablespoons snipped fresh cilantro or parsley
2 tablespoons lime juice or lemon juice
1 to 2 fresh jalapeno, serrano, fresno, or banana peppers
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1. Seed and finely chop hot peppers.* In a medium bowl, combine tomatoes, Anaheim pepper, sweet pepper, green onions, cilantro, lime juice, jalapeno pepper, garlic, salt, and black pepper.

If desired, for a smooth salsa, place 1 cup salsa in a food processor or blender. Cover; process just until smooth. Stir into remaining salsa. Cover; chill until serving time. Makes 12 (1/4-cup) servings.
Nutrition Facts Per Serving:
Servings: 12 (1/4-cup) servings
Calories 8
Total Fat (g) 0
Saturated Fat (g) 0
Cholesterol (mg) 0
Sodium (mg) 27
Carbohydrate (g) 2
Fiber (g) 1
Protein (g) 0
Vitamin A (DV%) 6
Vitamin C (DV%) 56
Calcium (DV%) 1
Iron (DV%) 2