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Snappy Salsa

Summer’s crop of ruby-ripe tomatoes stars in this delicious and simple salsa. You’ll want to keep some on hand throughout the season; a spoonful here and there will zip up your favorite summertime recipes.

Ingredients:

• 1 cup diced roma (plum) tomatoes (about 1/2 lb.), seeds lightly squeezed out
• 2 Tbsp. finely minced red onion
• 1 Tbsp. minced fresh cilantro
• 1 Tbsp. fresh lime juice
• 1 tsp. minced pickled jalapenos, more or less to taste
• 1/4 tsp. salt

Cooking Instructions:

Mix all ingredients together. Snappy Salsa will keep for up to 3 days covered in the refrigerator, but it is best made shortly before serving.

Servings per recipe: 4 1/2-cup Servings

Cal. 15 / Total Fat .2g – Sat. Fat .03g / Chol. 0mg / Sdm. 159mg / Carbo. 3g / Prot. .6g / Om-3 0g