Fresh Salsa Rosa

Recipe Ingredients

6		Ripe plum tomatoes - (abt 1 1/2 lbs)
1		Green jalapeño pepper - halved lengthwise,
		Seeded, and minced
1 tablespoon	15ml	Olive oil
1/2 cup	31g / 1.1oz	Diced (1/4") red onion
1/4 teaspoon	1.3ml	Finely-minced garlic
1/2 teaspoon	2.5ml	Sugar
		Salt - to taste
1 tablespoon	15ml	Chopped fresh parsley or cilantro

Recipe Instructions

Peel the tomatoes, then halve, seed and cut them into small pieces. Combine with the jalapeño in a bowl.

Heat the oil over medium-low heat in a pot, add the onion and wilt, stirring, for about 10 minutes, adding the garlic during the last 3 minutes. Add to the tomatoes along with the sugar.

Coarsely puree a third of the tomato mixture in a food processor. Return to the pot with the remaining tomatoes. Cook over low heat, stirring, for 10 minutes. Season with salt. Stir in the parsley and cool. Use immediately or cover and store, refrigerated, for up to 2 days. Serve at room temperature.

This recipe yields 1 cup.

Per 1/4 cup: 60 calories, 7g carbohydrates, 1g protein, 4g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 01-26-2003

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