| 53 | 54 | 55 | 56 | 57 |
| 1 | 39 | 78 | 117 | 156 |
|
1
6
3
1
2
2
small green bell pepper
medium green onions with tops
cloves garlic
medium jalapeño chili
tablespoons chopped fresh cilantro
tablespoons lime juice
teaspoon salt
1
/2
Flour tortillas or tortilla chips -- if desired
Place the bowl near your cutting board. After cutting or chopping each
ingredient, add each one to the bowl. Cut the tomato crosswise in half.
Gently squeeze each half, cut side down, to remove the seeds. Chop the
tomatoes.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Chop the bell pepper.
Peel and slice the green onions. Peel and finely chop the garlic.
Cut the stem off the jalapeño chili, cut the chili lengthwise in half and
scrape out the seeds. Cut the chili into strips, and then finely chop.
Add the cilantro, lime juice and salt. Mix all the ingredients. Cover and
refrigerate at least 1 hour to blend flavors but no longer than 7 days.
Serve salsa with flour tortillas or tortilla chips or as an accompaniment
to chicken, fish and other main dishes.
_
___________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Copyright:
"
© General Mills, Inc. 1998."
Yield:
"
3 1/2 cups"
T(Refrigerate):
"
1:00"
-
- - - - - - - - - - - - - - - - - -
Per serving: 3 Calories (kcal); trace Total Fat; (7% calories from fat); trace
Protein; 1g Carbohydrate; 0mg Cholesterol; 20mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0
Other Carbohydrates
NOTES : Essential Equipment: large bowl
Tip
If you desire a hotter salsa, leave some of the seeds in the
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