Fresh and easy, this recipe yields about 5 cups of salsa. Reserve 1 cup for Quick Guacamole and still have enough to serve 8. If you like spicy salsa, use the full amount of jalapeños and add more cayenne pepper.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
- 4 cups diced tomatoes (5 to 6 medium)
- 3/4 cup finely diced red onion (about 1 small)
- 1/4 cup red-wine vinegar
- 1 to 2 jalapeño pepper, seeded and minced
- 1/2 cup chopped fresh cilantro
- 1/2 teaspoon salt
- Pinch of cayenne pepper, or more to taste
Combine the omatoes, onion, vinegar, jalapeño, cilantro, salt and cayenne in a medium bowl. Refrigerate until ready to serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
21 calories; 0g total fat; 0g total saturated fat; 0mg cholesterol; 124mg sodium; 5g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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