Salsa
This fresh tasting salsa is easy to whip up for your next get together.
- Yield
- 5 Servings
- Serving size
- 1/2 Cup
- Rating
- 3.03 of 5 (30 ratings)
Food groups
- Vegetables: 1 cups
Ingredients
- 2 cans (14.5 ounces) low-sodium diced tomatoes, drained
- 1 can (4.5 ounces) diced green chiles, drained
- 1/4 cup green onion, sliced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lemon or lime juice
- 1/8 teaspoon black pepper
- 1 garlic clove, minced
Directions
- Wash hands with soap and water.
- In a large bowl, stir together all the ingredients until well mixed.
- Cover and chill at least 4 hours.
- Serve with Baked Tortilla Chips or raw vegetables.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 35.23 |
| Total Fat | 0.51 g |
| Saturated Fat | 0.06 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 7.78 g |
| Dietary Fiber | 3.71 g |
| Total Sugars | 4.48 g |
| Added Sugars included | 0 g |
| Protein | 1.64 g |
| Calcium | 68 mg |
| Potassium | 367 mg |
| Sodium | 107.83 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 19 mg |
| Phosphorus | 34 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 43 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 32 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 18 mcg |
| Folate | 30 mcg |
| Thiamin | 1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 12 mg |
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Source
Recipe by: Nebraska SNAP-Ed, Adapted from Easy No-Cook Salsa
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/salsa1. Federal works are public domain in the United States.