Make Your Own Salsa	Printer Friendly version
1/2 cup red onions, chopped 1/4 cup green bell pepper, chopped 1/4 cup red bell pepper, chopped 3 cups tomatoes, red ripe, chopped 1 clove garlic, minced 1/2 teaspoon oregano, fresh/dried 3 tablespoons jalapeno pepper, chopped 2 tablespoons cilantro, chopped 3/4 teaspoon salt 1/4 cup tomato sauce
Chop onion, red and green peppers and garlic. Add tomatoes and oregano, mixwell. Add remaining ingredients. Refrigerate an hour or overnight to blend flavors.
Servings: 10

Per Serving Nutritional Analysis
Per serving (excluding unknown items): 20 calories; trace fat (9.2% calories from fat); 1g protein; 4g carbohydrate; 1g dietary fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: . Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	20 9.2% 76.9% 13.9% trace trace trace trace 0mg 4g 1g 1g 203mg 189mg 12mg 1mg trace 24mg 705IU 70 1/2RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	.1mg 0mcg trace trace 13mcg 1mg 0mg 0 0.0% 0 0 1 0 0 0 0