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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 fluid ounces 26g Recipe makes 20 fluid ounces) The following items or measurements are not included below: 1 tablespoon white wine vinegar |
||
| Calories 5 | ||
| Calories from Fat 0 | (8%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 3mg | 0% | |
| Potassium 59mg | 1% | |
| Total Carbohydrate 1.2g | 0% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.7g | ||
| Protein 0.3g | 0% | |
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Nov 20, 2001
Courtesy of: American Heart Association
20 fluid ounces
Ingredients
-
1 (14 1/2 ounce) can no-salt-added diced tomatoes
- 1/2 cup chopped green bell pepper or chopped yellow bell pepper
- 2 green onions, sliced
- 2 tablespoons snipped fresh cilantro or snipped parsley
- 1 tablespoon white wine vinegar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon bottled, minced garlic
- 3 dashes red hot pepper sauce
Directions
1
In a bowl, stir together all ingredients.2
Serve with Homemade Corn Tortilla Chips (recipe for"Chili Corn Chips" is under"Appetizers" on this site) or commercial tortilla chips with no added fat.3
Can be covered and stored in the refrigerator for up to 1 week.
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- Course > Appetizers > Dips
- Course > Lunch/Snacks
- Course > Condiments, etc. > Sauces > Salsas
- Main Ingredient > Vegetables
- Cuisine > North American > United States
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Number of Servings
- Preparation > Presentation
- Preparation > Technique > No Cook
- Occasion > Dinner Party
- Occasion > To Go... > Potluck
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- Dietary > Diabetic
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