FOOD FOR THE BODY

Fresh Tomato Salsa (from http://www.bhg.com/)



Serves 12
Points: 0


1-1/2 c. finely chopped tomatoes (3 medium)
1 (4-oz.) can diced green chile peppers, drained
1/4 c. chopped green sweet pepper
1/4 c. sliced green onions
3 to 4 T. snipped fresh cilantro or parsley
2 T. lime juice or lemon juice
1 to 2 fresh jalapeno, serrano, fresno, or banana peppers
1 clove garlic, minced
1/8 tsp. salt
1/8 tsp. pepper

Seed and finely chop hot peppers.* In a medium bowl, combine tomatoes, chile peppers, 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. Can keep in refrigerator for up to five days.

*Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.