Recipe - Hatch New Mexico Fresh Tomato Salsa

1 One half cup Diced fresh tomatoes
1 tablespoon Diced seeded fresh or canned
jalapeno pepper (see other
chile choices; opposite)
3 tablespoon Finely minced onion
2 tablespoon Finely chopped fresh
cilantro
1 tablespoon Balsamic vinegar or fresh
lime juice
1 Clove garlic; minced
One fourth teaspoon Salt

In medium bowl combine all ingredients. Let stand, covered, at room
temperature for 30 minutes.

WHAT DO I DO WITH MY SALSA? *For a hot fondue salsa, mix a little
reducedfat Monterey Jack or Cheddar cheese with the salsa and heat it up
in a microwave oven on medium or half power. Absolutely delicious with raw
vegetables for dippingcarrots, blanched broccoli flowerets, string beans,
or sugarsnap peas. Also good with baked lowfat chips or corn tortilla
wedges you bake in the oven until crispy. *Stir into nonfat sour cream for
a bakedpotato topping. *Mix into a reducedfat or nonfat salad dressing
for extra zip. *Whisk a little into soup just before serving for a blast of
flavor. *Combine with your favorite meatloaf mixture.

HOW HOT DO YOU LIKE YOUR SALSA? Pick one of these, chop it, and toss it
into the salsa: Mildanaheim chile, Hotjalapeno chile, Very hotserrano
chile, Off the chartshabanero chile,

CAN'T STAND THE HEAT? To tame a chile pepper, slice the pepper in half
lengthwise, scrape out the seeds, and cut away the membranesthat's where
all the tearcausing heat is.

TO PLAY IT SAFE, wear rubber gloves. And whatever you do, don't scratch
your eyes or touch any other sensitive spot on your body until everything
is well scrubbed or you'll know why grizzly bears stay clear of pepper
plants MAKES 2 CUPS

NOTES : 3 Calories, 0 g Protein, Trace of fat (9 % fat), 1 g Carbohydrate,
18 mg Sodium,0 mg Cholesterol

Recipe by: Farewell To Fat

Posted to TNT Recipes Digest, Vol 01, Nr 941 by The Jones Family
jonesc@vvm.com on Jan 15, 1998