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.