Page 298 - 28_Days_of_Clean_Eating.sanet.cd

Fresh Salsa

Vegan
Gluten-Free
Making your own fresh salsa is easy, and you’ll love the results.
Depending on how hot you like your salsa, you can amp up the heat
by not seeding the jalapeño. Or, increase the amount of jalapeño to
two peppers. Either way, this fresh salsa is great to have around for
a quick topping for dinner’s meat or as a healthy snack with 100%
whole-wheat tortilla chips.
Warning: When cutting jalapeños, you’ll want to wear gloves or
be sure to wash your hands well with soap and water. The oils can
really burn if they get into your eyes or on your face.

3 tomatoes, finely chopped ¼ cup chopped fresh cilantro
½ cup finely chopped red onion 1 teaspoon salt
1 jalapeño pepper, seeded 1 teaspoon freshly ground
and minced black pepper
2 tablespoons fresh lime juice ½ teaspoon ground cumin
2 tablespoons extra-virgin
olive oil

In a large bowl, combine the tomatoes, onion, jalapeño, lime juice,
oil, cilantro, salt, pepper, and cumin. Store the salsa in an airtight
container for up to 2 weeks.

Makes 2 cups. Prep time: 10 minutes.

Per serving (¼ cup): Calories: 46 Fat: 3.6g Saturated Fat: 0.5g
Protein: 0.6g Carbohydrates: 3.7g Fiber: 0.9g

Kitchen Staples 297