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Vegetarian Low Fat Basic Red or Green Salsa


This salsa recipe is a staple with hundreds of variations possible. Try adding fresh corn off the cob or diced carrots after the blending. Serve plain with tostada chips or put on just about anything.

1 tablespoon roasted hot oriental peppers, chopped
1 cup fresh or frozen green or red mild to medium chile peppers
1 cup tomatoes, seeded and finely chopped
1 cup white onion, peeled and finely chopped
2 cloves fresh garlic, peeled and finely chopped
2-3 teaspoons vinegar
Salt and pepper to taste

Mix the ingredients together in a blender for a few seconds. It should be like a thick juice with some chunkier pieces.

Makes 6 servings.

Calories 30 Fat 0.6 g Fiber 2 g.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.