INGREDIENTS
1 small onion
1 jalapeño pepper, stemmed
1/2 cup (125 mL) loosely packed fresh cilantro
2 tbsp (30 mL) fresh lemon juice
2 garlic cloves, peeled
1/2 tsp (2 mL) salt
2 cups (500 mL) grape tomatoes, divided
Tortilla chips (optional)
DIRECTIONS
Cut onion into quarters. Cut jalapeño crosswise into thirds. Combine onion, jalapeño, cilantro, lemon juice, garlic and salt in Manual Food Processor; pump handle until coarsely chopped.
1 small onion
1 jalapeño pepper, stemmed
1/2 cup (125 mL) loosely packed fresh cilantro
2 tbsp (30 mL) fresh lemon juice
2 garlic cloves, peeled
1/2 tsp (2 mL) salt
2 cups (500 mL) grape tomatoes, divided
Tortilla chips (optional)
DIRECTIONS
Cut onion into quarters. Cut jalapeño crosswise into thirds. Combine onion, jalapeño, cilantro, lemon juice, garlic and salt in Manual Food Processor; pump handle until coarsely chopped.
Add half of the tomatoes; pump handle until coarsely chopped, removing lid and scraping down sides of bowl as necessary. Add remaining tomatoes; pump handle to chop to desired consistency. Serve with tortilla chips, if desired.
Yield:
about 2 1/2 cups (625 mL) salsa
10 servings of 1/4 cup (50 mL) salsa, excluding optional ingredient
Nutrients per serving:
Calories 10, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 2 g, Protein 0 g, Sodium 120 mg, Fiber 1 g
