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Salsa Cruda


Salsa Cruda

4 (1/4 cup) servings; 19 mg. sodium per serving

1 small onion, chopped
1 (14.5 oz) can no salt added diced tomatoes, drained well and chopped smaller (1/2 inch pieces)
1 fresh jalapeno pepper, chopped fine (1/4 inch pieces)
1 large clove garlic, minced
1/4 cup red bell pepper, chopped fine (1/4 inch pieces)
2 teaspoons chopped fresh cilantro
1 Tablespoon fresh lime juice
1/4 teaspoon lemon pepper with garlic and onion *

Cooking Instructions

Combine all ingredients in a bowl. Mix well. Refrigerate.

For storing long term, freeze in 1 Tablespoon portions. - Copyright © 2023 Judy Reynolds