6 ripe but firm Roma plum tomatoes, chopped
1/2 med. red onion, chopped
1 garlic clove, chopped
juice of 1 lime
3 tomatillos (Mexican green tomatoes), peeled and chopped
1/4 c. fresh cilantro, minced
1 jalapeño chile (roasted, peeled, seeded, and chopped) or 1 T. canned jalapeño chilies, chopped
Place all ingredients in bowl of food processor or blender. Process briefly to just combine; avoid creating a smooth paste. Yield: 3/4 cup or 6 servings of 2 tablespoons each.
Calories per serving: 16; fat: .2 grams; cholesterol: 0 milligrams.
Georgia E. Hodgkin, Ed.D., R.D., is an associate professor in the Department of Nutrition and Dietetics in the School of Allied Health Professions at Loma Linda University, Loma Linda, California.
Laurie L.(January 29, 2011 - 1:40 pm)
sounds easy enough and good.