Healthy Appetizers: Fresh California Salsa

4 large tomatoes, diced1/2 large onion, minced3 cloves garlic, chopped2/3 cup chopped fresh cilantro1 jalapeno pepper, seeded and minced2 tablespoons fresh lime juicesalt to tasteIn a small mixing bowl, combine tomatoes, onion, garlic, cilantro and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each addition to see how hot the salsa has become. Jalapeno peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. Salt to taste. Enjoy! Amount Per Serving  Calories: 12 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 12

Total Fat: 0.1gCholesterol: 0mgSodium: 3mgTotal Carbs: 2.7g    Dietary Fiber: 0.7gProtein: 0.5g VIEW DETAILED NUTRITION
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Low-Fat Recipes: Rockin' Salsa

1 red onion, chopped1 white onion, chopped1 yellow onion, chopped6 pounds fresh tomatoes, peeled and chopped2 banana peppers, chopped3 green bell peppers, chopped3 (6 ounce) cans tomato paste1/2 cup white vinegar2 tablespoons garlic powder1 1/2 tablespoons salt1 tablespoon cayenne pepper1 1/2 teaspoons ground cumin1/4 cup brown sugar1/4 cup white sugar8 pint canning jars with lids and ringsCombine red onion, white onion, yellow onion, tomatoes, banana peppers, green peppers, tomato paste, white vinegar, garlic powder, salt, cayenne pepper, cumin, brown sugar, and white sugar in a large pot. Simmer until thick, about 3 hours. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the salsa into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 to 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Refrigerate after opening. Amount Per Serving  Calories: 25 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 64

Amount Per Serving

Calories: 25

Total Fat: 0.2gCholesterol: 0mgSodium: 230mgTotal Carbs: 5.9g    Dietary Fiber: 1.1gProtein: 0.9g VIEW DETAILED NUTRITION
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Healthy Appetizers: Fresh Salsa II

2 ripe tomatoes, diced2 green bell peppers, diced1 white onion, diced1/2 bunch fresh cilantro, for garnish1 tablespoon fresh lemon juice1 jalapeno chile pepper, dicedIn a medium bowl, mix tomatoes, green bell peppers, white onion, cilantro, lemon juice and jalapeno chile pepper. Cover and chill in the refrigerator until serving. Amount Per Serving  Calories: 5 | Total Fat: 0g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 32

Amount Per Serving

Calories: 5

Total Fat: 0gCholesterol: 0mgSodium: 1mgTotal Carbs: 1.1g    Dietary Fiber: 0.3gProtein: 0.2g VIEW DETAILED NUTRITION
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Healthy Appetizers: Salsa II | Submitted By: KIKIWOOD

6 pounds roma (plum) tomatoes1/4 pound roma (plum) tomatoes, chopped2 tablespoons garlic powder1/4 cup lemon juice1 1/2 tablespoons salt1 tablespoon ground cayenne pepper1 1/2 teaspoons ground cumin1 red onion, chopped1 white onion, chopped1 yellow onion, chopped1 pound jalapeno peppers, chopped1/3 bunch fresh cilantro, choppedBring a large saucepan of water to boil. Briefly place 6 pounds tomatoes into water to loosen skins and set color. Drain, peel and crush. Mix chopped tomatoes, garlic powder, lemon juice, salt, cayenne pepper and cumin into the saucepan with crushed tomatoes. Whip to desired thickness. Bring to a boil. Mix in red onion, white onion, yellow onion, jalapeno peppers and cilantro. Continue boiling until vegetables are soft and mixture has reached desired consistency. Remove from heat. Refrigerate until serving. Amount Per Serving  Calories: 9 | Total Fat: 0.1g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 96

Amount Per Serving

Calories: 9

Total Fat: 0.1gCholesterol: 0mgSodium: 111mgTotal Carbs: 2g    Dietary Fiber: 0.6gProtein: 0.4g VIEW DETAILED NUTRITION
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Low-Cholesterol Recipes: Grammie's Cranberry Salsa | Submitted By: Jewelz~is~cookin

1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted1 cup cranberries, coarsely chopped2 yellow bell peppers, chopped1 fresh red chile pepper, chopped1 red onion, chopped1 clove garlic, finely chopped1/2 cup fresh cilantro leaves1/4 teaspoon ground cumin, or to tasteMix frozen orange juice concentrate, cranberries, yellow bell peppers, red chile pepper, red onion, garlic, cilantro, and cumin seeds together in a serving dish. Stir to combine. Amount Per Serving  Calories: 52 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 10

Amount Per Serving

Calories: 52

Total Fat: 0.2gCholesterol: 0mgSodium: 3mgTotal Carbs: 12.4g    Dietary Fiber: 1.2gProtein: 1.1g VIEW DETAILED NUTRITION
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Healthy Appetizers: Jersey Summer Salsa | Submitted By: Sarah

2 ears fresh corn, husked1 large fresh tomato, chopped1 large fresh peach, pitted and chopped1 red onion, chopped6 pepperoncini peppers, chopped1 tablespoon green chile pepper, choppedgarlic salt to tasteBring a large pot of water to a boil. Boil the corn 5 minutes, or until kernels are tender. Drain corn, cool, and cut kernels from cob. In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers, green chile pepper, and garlic salt until chunky. Transfer to a bowl, and mix in the corn. Amount Per Serving  Calories: 17 | Total Fat: 0.2g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 17

Total Fat: 0.2gCholesterol: 0mgSodium: 245mgTotal Carbs: 3.6g    Dietary Fiber: 0.7gProtein: 0.6g VIEW DETAILED NUTRITION
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This is a great recipe! It is quick and easy, and very versatile. You can make changes to the recipe, based on your preferences or what you have, without changing the character of the recipe, as long as the three main ingredients--peach, corn, and tomato--are there. For example, both times I made this, I forgot to puree the ingredients. It's great just chopped, though I will try it the correct way sometime. One time I inadvertently added a lot of extra peach and tomato, and it was still good. I like it and the people I have served it to like it. Everyone says it tastes "fresh." It's good with tortilla chips; I have yet to try it on fish or meat. The other change I make is that I use fresh garlic instead of garlic salt. I was afraid that fresh garlic might be overpowering, but it's not--just one clove is perfect. I highly recommend this recipe. Was this review helpful? [ YES ]
14 users found this review helpful This is a great recipe! It is quick and easy, and very versatile. You can make changes to... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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Low-Fat Recipes: Salsa | Submitted By: Cecilia Donnelly

4 large tomatoes, chopped1 onion, chopped1/2 cup chopped fresh cilantro3 cloves garlic, minced1 tablespoon lime juice1 tomatillo, diced (optional)salt to taste1 jalapeno pepper, mincedIn a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve. Amount Per Serving  Calories: 53 | Total Fat: 0.5g | Cholesterol: 0mg

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Healthy Main Dish Recipes: Salsa Chicken Burrito Filling | Submitted By: JUBEEFISH

2 skinless, boneless chicken breast halves1 (4 ounce) can tomato sauce1/4 cup salsa1 (1.25 ounce) package taco seasoning mix1 teaspoon ground cumin2 cloves garlic, minced1 teaspoon chili powderhot sauce to tastePlace chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes. With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.) Amount Per Serving  Calories: 107 | Total Fat: 1.5g | Cholesterol: 30mg

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Reviewed on Jan. 31, 2008 by ET    Excellent! I used the 'Taco Seasoning I' recipe (on this site) instead of the store packet, and omitted the cumin and chili (it's already in the seasoning). Mixed this with the tomatoe sauce and salsa and poured it onto the chicken in a slow cooker. After shredding the meat, I added a can of refried beans and heated that through in the slow cooker. Put mixture in large burrito style shells, added tomatoe, some more salsa, and cheddar cheese. Wrapped 5 of these and placed in 9 x 13 baking pan, topped with enchilada sauce, green onions, monterey jack and cheddar cheese. Baked at 375F for about 15 minutes, and voila! Was this review helpful? [ YES ]
34 users found this review helpful Excellent! I used the 'Taco Seasoning I' recipe (on this site) instead of the store packet,...

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Healthy Appetizers: Mango Mania Salsa | Submitted By: Mike F

1 red onion, peeled and halved12 mangos - peeled, seeded, and diced1/2 head garlic, pressed3 habanero peppers, seeded and minced1 bunch fresh cilantro, chopped2 tablespoons apple cider vinegarsalt to tastePreheat an outdoor grill for high heat. Lightly oil grill grate, and place onion on grill. Cook until slightly blackened. Dice onion, and combine with mango, garlic, habanero, cilantro, and apple cider in a mixing bowl. Season with salt to taste. Amount Per Serving  Calories: 72 | Total Fat: 0.3g | Cholesterol: 0mg

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