Fantastic Homemade Red Salsa

Countdown to Fitness SalsaSpice up your Mexican dishes by making your own healthy homemade salsa, which will greatly reduce the sodium content. Also, make a healthier version by using fresh chili or jalapeño peppers instead of the canned versions.  The canning process destroys some of the nutrients and adds extra sodium.

Red Salsa

3 medium tomatoes, peeled and finely chopped (about 2 cups)
1 4-ounce can diced green chili peppers, drained (actually, I use fresh jalapeños, but the can is easy)
1/4 cup sliced green onion
1/4 cup chopped green pepper
2 tablespoons lemon juice
1 to 2 tablespoons snipped cilantro
1 clove garlic, minced
1/8 teaspoon pepper
1/2 cup tomato sauce

In a medium mixing bowl stir together tomatoes, chili peppers, green onion, green pepper, lemon juice, cilantro, garlic, and pepper.

Place about 1 cup of the tomato mixture and tomato sauce in a blender or good processor. Cover and blend or process just till pureed. Stir into remaining tomato mixture. Cover and chill for several hours or overnight, stirring occasionally.

Store, tightly covered, in the refrigerator for up to 3 days. Use as a dip for chips or as a topper for main dishes. Makes about 3 1/3 cups.

Nutritional values: 1/4 cup – 16.8 cal, 0.6g protein, 3.1g carb, 0.1g fat, 60.8g sodium, 0.8g fiber, 174.1mg potassium, 88.5mg calcium

This recipe comes from Better Homes and Gardens: Cooking Mexican.