- prep 20 min
- Yield: 1-1/3 cups
- 1 can (14-1/2 ounces) whole tomatoes, drained
- 1/4 cup chopped red onion
- 1/4 cup chopped onion
- 1 jalapeño pepper, seeded*
- 1 tablespoon cider vinegar
- 1 tablespoon minced fresh cilantro
- 1 garlic clove, peeled
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
How to make it
*Editor’s note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.
Nutritional Information(per serving)
- Calories: 34
- Cholesterol: 0mg
- Sodium: 336mg
- Carbs: 7g
- Protein: 1g
- Fiber: 2g
Serving size: 1/3 cup
Diabetic Exchange: 1 vegetable.
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