Title: Jalapeno and Tomato Salsa
Categories: None
Yield: 1 Servings

2 c Finely chopped; seeded fresh
-tomatoes
2 Jalapenos; washed, stemmed,
-seeded and minced
1/3 c Finely chopped red onion
1 ts Minced garlic
2 tb Minced fresh cilantro
1 ts Lime juice
2 ts Olive oil
2 md Cucumbers; peeled, ends
-removed, seeded and diced
Cayenne pepper to taste
1 tb White wine vinegar

In a medium bowl, combine all the ingredients. Mix well, cover and
refrigerate at least 1 hour before serving.

Makes about 3 cups; analysis per 1-tablespoon serving.

Cook's note: Serve this salsa on grilled or broiled chicken or fish or with
tortilla chips.

>From "Magic Salsa" by David Woods (Chronimed, $14.95)

Tested by Susan Selasky for the Free Press Test Kitchen

6 calories (35% from fat), trace of fat (0 grams sat. fat), 1 gram
carbohydrate, trace of protein, 1 mg sodium, 0 mg cholesterol, 3 mg
calcium, trace of fiber.

Posted to KitMailbox Digest by "AcaGordie" on May
2, 1998