Low Fat Diabetic Salsa Recipe

Salsa is a favorite dip for your favorite chip. It’s almost a requirement for a Mexican Cuisine themed dinner. This salsa can be served right away after you make it; however, it’s better when you make it a few hours before you need it and stick it in the refrigerator for a time. The longer it sets in the fridge, the thicker it will be come and the spices have more time to blend together.

Ingredients:

• 1 large can of tomatoes (whole, stewed, or diced)
• 1/4 chopped onions (or to taste)
• 1 chopped jalapeno pepper
• Salt
• Pepper
• 1/2 tsp ground cumin
• 1/t tsp garlic powder
• 1/2 tsp onion powder
• 1 clove garlic
• cilantro

Directions:

1. Add peppers, 1/2 of onions, and juice from tomatoes in a blender. Blend for about a minute or until onions and peppers are small enough or pureed. Pour into mixing bowl.
2. Add tomatoes, salt, pepper, cumin, onion powder, garlic powder, rest of the onions, and cilantro in a blender. Pulse blend 3 or 4 times, just enough to break up the tomatoes. Add to pepper mixture. Stir.