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4
cups chopped peeled fresh tomatoes 1/4
cup finely chopped onion 2
to 4 jalapeno peppers, seeded and finely chopped 1
Tbsp. olive (OR) vegetable oil 1
Tbsp. vinegar 1
tsp. ground cumin 1 garlic clove, minced
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In a bowl,
combine all ingredients; mix well. Let stand for about 1 hour.
Serve at room temperature. Store covered in the refrigerator.
Yield: 3-1/2 cups Per 1/4 cup serving: 22 calories; 3g carbohydrate; 1g fat; 5mg sodium; 1g protein; exchanges - 1 vegetable
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