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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cook Method: Stove
Cuisine: Mexican
     Serving Size: 16 - Change
Nutritional Facts
Servings Per Recipe: 16

Amount Per Serving
Calories 29
% Daily Value**
Total Fat 1g
2%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 101mg
4%
Total Carbohydrate 4g
1%
Dietary Fiber 1g
4%
Sugars 2g
Protein 1g
Vitamin A  9%Vitamin C  35%
Calcium  3%Iron  6%
Potassium  6%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Fresh Tomato and Olive Salsa

Recipe Tags: Salsa Recipes

Date Added: June 11, 2009

Ingredients:

1 Tablespoon Red Wine Vinegar good quality
1/4 Cup Red Onion minced
1/3 Cup Cilantro fresh, chopped
1 Clove Of Garlic minced
2 1/2 Pounds Tomatoes large
1 1/4 Cups Black Olives pitted (preferably Kalamata)
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Directions:

1. Blanch tomatoes in large pot of boiling water 20 seconds.

2. Drain. Peel, seed and chop tomatoes. Transfer to bowl.

3. Add all remaining ingredients. Toss gently. (Can be prepared 4 hours ahead.

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Dietary Notes:
This recipe is very low-sodium with 101.19mg per serving, low-fat with 1.19g per serving, low-saturated fat with 0.13g per serving, low-cholesterol with 0mg per serving and low-calorie with 28.5 per serving

This recipe is high in Vitamin C with 35% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Sulfites, Garlic, Vinegar, Cilantro, Onion allergies.
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