Lunch: Homemade Salsa on the Fly
Ingredients
3 large ripe tomatoes, or use a 14 1/2 oz can of diced tomatoes
1 small onion, finely chopped
1 small green bell pepper, seeds and veins removed, minced
1/2 cup chopped green chilies, with juice
1 clove garlic, minced
2 tablespoons red wine vinegar
1 tablespoon olive oil
salt
Instructions
In a large glass bowl, combine all ingredients. Stir well with a spoon. Cover with plastic wrap and chill until serving time.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
