Combine in a bowl and mix well.

8 servings, each 61 calories, 4% from fat (0.275 g), 71% from carbohydrates (10.9 g), 25% from protein (4.1 g). Sodium 58 mg, Fiber 2 g.

This salsa can be used as a topping for baked potatoes, as a filling for enchiladas and as a topping over burritos. Enchiladas are typically made with corn tortillas, burritos with flour tortillas.

For a smokey delight, use chipotle salsa or add 1 t of liquid smoke. Chipotle is smoked jalapeno pepper, available in ethnic markets dried, canned or in powder. If using dried chiptle, cover with warm water for a few minutes and remove the seeds (they are the hottest part, but don't have the smoke flavor).

Comfort tip: when working with hot peppers, wear rubber gloves and never touch any part of your face before removing the gloves.

©2002 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org