Ingredients:
- 4 ripe tomatoes, seeded and chopped
- 2 jalapeno peppers (or a 4-ounce can of green chiles, drained), seeded and chopped
- 1 medium onion, chopped
- 4 tbsp fresh chopped cilantro
- 1 garlic clove, finely chopped
- 2 tbsp fresh lime juice
Preparation:
If you've never chopped jalapenos or other hot peppers before, be sure to wear latex or other protective gloves. Keep your fingers away from your eyes or you'll never want to use jalapenos again.
Combine chopped ingredients in a bowl and, if you're not in a hurry, refrigerate for at least an hour to let the flavors mingle. Enjoy with baked tortilla chips. This recipe yields about 2 cups.
As this is a fat free, cholesterol-free recipe, I haven't included a nutritional analysis.
