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    You are in: Home / Low-cholesterol / Summer Fresh Salsa Recipe
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    Summer Fresh Salsa

    Summer Fresh Salsa. Photo by Sharon123

    1/2 Photos of Summer Fresh Salsa

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    45 mins

    0 mins

    startnover's Note:

    This makes a big batch that will keep in the fridge for 1 week, but it has never lasted that long! I grow everything except the garlic in my garden so we always have the ingredients on hand.

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    Ingredients:

    Yield:

    batch

    Units: US | Metric

    Directions:

    1. 1
      Submerge the tomatoes into boiling water for 30 seconds and then plunge into cold water to remove the skins.
    2. 2
      Squeeze the tomato over the sink to remove excess juice (if you don't your salsa will be watery).
    3. 3
      Place in a large bowl and using your hands or potato masher smash the tomato up till no big chunks.
    4. 4
      Stir in onion, peppers (you may wish to taste the salsa as you add the serrano to control the heat), cilantro, and garlic.
    5. 5
      Add sugar, then salt and pepper to taste.
    6. 6
      Chill 1/2 hour before serving to incorporate the flavors. time includes chill time.

    Ratings & Reviews:

    • on September 13, 2008

      55

    • on August 18, 2005

      55

      Delicious! I didn't have much cilantro, so added some parsley too. Mmmm, it's been awhile since I made fresh salsa. Why did I wait so long? Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Summer Fresh Salsa

    Serving Size: 1 (1742 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 543.5
     
    Calories from Fat 31
    71%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 80.6 mg
    3%
    Total Carbohydrate 127.6 g
    42%
    Dietary Fiber 22.3 g
    89%
    Sugars 97.0 g
    388%
    Protein 15.7 g
    31%

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