Salsa Fresca
The bright flavor of this salsa adds just the right touch to grilled chicken and fish or tacos.

• 1 1/4 pounds medium Roma tomatoes
• 1/3 cup chopped red onion
• 3 tablespoons fresh lime juice
• 2 serrano peppers, coarsely chopped (I prefer to remove the seeds)*
• 1 teaspoon salt
• Pinch of freshly ground black pepper
• 1 cup (loosely packed) coarsely chopped fresh cilantro

Cut tomatoes in half. Seed and dice 10 tomato halves; transfer to large bowl. Place remaining tomatoes in blender; add onion, lime juice, peppers, salt, and pepper. Blend until smooth. Add cilantro. Pulse once just to mix in the cilantro. Pour tomato puree into bowl with the diced tomatoes. Stir to blend. Season salsa to salt and fresh ground pepper. Can be made 4 hours ahead of time and refrigerated.

* Make sure to wear rubber gloves when working with hot peppers.

Per 1/4 cup Serving: 19 Calories; trace Fat (9.4% calories from fat); trace Saturated Fat; 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 274mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Vegetable; 0 Fruit; 0 Fat.

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