Classic Salsa
Classic Salsa

Classic Salsa

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Classic Salsa

1 pound (460 g) plum tomatoes, peeled, seeded, chopped (see below)

1 Spanish onion, minced fine

1 tablespoon lime juice, fresh squeezed

2 tablespoons fresh cilantro, chopped (chopped)

1 jalapeno chili, seeded and minced

To Peel and Seed Tomatoes: In the 6.5-quart tall Stockpot, filled about ½ way with water, bring water to a boil over high heat (induction 425ºF (218ºC). Using a paring knife, score tomatoes with an X and place tomatoes in 6.5-quart Pasta/Steamer basket.

Place the Pasta/Steamer basket in the boiling water (about 1 minute, until skin of tomatoes begins to peel back slightly at the X). Remove the Pasta/Steamer basket immediately. Using a slotted spoon, place tomatoes in large mixing bowl filled with ice and water quickly.

Using the Paring knife and beginning at the X, skin the tomatoes. With a French chef knife slice the tomatoes in half and scoop out the seeds with a tablespoon.

Plum tomatoes peeled and seeded can be used in a variety of tomato based recipes.

In a mixing bowl, toss together the tomatoes, onion, lime juice, cilantro, and jalapeno. Let salsa stand for about 30 minutes. NOTE: Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature.

NUTRITIONAL BREAKDOWN PER SERVING: Calories 22; Fat Grams 0; Carbohydrate Grams 5; Protein Grams 1; Cholesterol mg 0; Sodium mg 16.

THE POINT SYSTEM: Calorie Points ½; Protein Points 0; Fat Grams 0; Sodium Points 1; Fiber Points ½; Carbohydrate Points ½; Cholesterol Points 0.
See Beef Fajitas recipe at Cook Greaseless