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Salsa

Serves: 5
Total Calories: 96
Yield: 4 Cups

Ingredients

1/2 poblano chile
2 shallots finely diced
2 cups quartered cherry tomatoes
1 cup finely diced scallion
1/2 cup finely chopped fresh cilantro leaves
1/4 cup finely chopped fresh Italian parsley
1/4 cup cold pressed extra virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
1 teaspoon sea salt

Directions:

1. Remove the seeds and white membranes from inside the chile. Dice the chile, and place it in a large bowl. Add the remaining ingredients and combine.

2. Let the salsa marinate for at least 20 minutes at room temperature. Serve immediately, or transfer the salsa to a container and refrigerate until ready to use.

For a Change . . .
* Use yellow and/or orange tear drop tomatoes instead of the cherry tomatoes.

Tastes Great With . . .
Corn Chips.

Nutritional Facts:

Serves: 5
Total Calories: 96
Calories from Fat: 96

This Salsa recipe is from the The World Goes Raw Cookbook. Download this Cookbook today.


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