Fresh herbs add flavor—so you can use less salt.
| 6 tomatoes, preferably Roma (or 3 large tomatoes) |
| 1/2 medium onion, finely chopped |
| 1 clove garlic, finely minced |
| 2 serrano or jalapeno peppers, finely chopped |
| 3 Tbsp cilantro, chopped |
| 1/8 tsp oregano, finely crushed |
| 1/8 tsp salt |
| 1/8 tsp pepper |
| 1/2 avocado, diced (black skin) |
| juice of 1 lime |
- Combine all ingredients in a glass bowl.
- Serve immediately or refrigerate and serve within 4 or 5 hours.
Yield: 8 servings
Serving size: 1/2 cup
Each serving provides:
Calories: 42
Total fat: 2 g
Saturated fat: Less than 1 g
Cholesterol: 0 mg
Sodium: 44 mg
Calcium: 12 mg
Iron: 1 mg
Fiber: 2 g
Protein: 1 g
Carbohydrate: 7 g
Potassium: 337 mg
Reprinted with the permission of the Department of Health and Human Services.
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