Wednesday, May 6, 2009

Salsa Mexicana

4 Large ripe tomatoes, skinned, seeded and finely chopped. (This can be done by blanching, cut an x on the bottom of each tomato and blanch for 10-20 secs, peel, take out seeds and cut. Or you can use canned tomatoes, drain liquid off before chopping)

1/2 onion finely chopped
3 green chilies, finely chopped
1/3 cucumber, finely chopped
2 TBS finely chopped Cilantro
1 tsp fresh squeezed lime juice
1 TBS very good olive oil
Salt As needed

Put all together in a bowl, cover and serve when needed. Can make the day before.

serves 6

WW points: 1 (actually less than one because I think the only thing that has points is the oil and that is 4 pts for 1 TBS)

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