Title: Spicy Salsa
Categories: Sauce Diabetic Vegetarian Mexican Condiment
Yield: 7 Servings

16	oz	Can Whole Tomatoes
1	sm	Green Pepper, chopped
1/3	c	Mild Onion, chopped
3	tb	Green Onion, chopped
4	oz	Can Green Chilies, diced, rinsed and drained
3	tb	Cilantro, freshly chopped
1/2		Garlic Clove, minced

Puree tomatoes with their juice in a blender or food processor.

Combine other ingredients and stir into tomatoes. (Chill in refrigerator up to 5 days.)

Yield: 7 servings, 2-1/3 cups

One Serving = 1/3 cup Calories: 21 Protein: < 1 g Fat: < 1 g Carbohydrate: 5 g Fiber: 0.9 g Cholesterol: 0 mg Sodium: 314 mg Potassium: 192 mg

Exchange: 1 Vegetable

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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