Turkish Fresh Salsa - 14g Carbs, 3g Fiber
Recipe By:
Serving Size: 5
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cal) - Lower Carbs - Vegan
6 tomatoes -- (preferably Roma), finely diced
4 garlic cloves -- minced
2 jalapenos -- roasted, skinned and chopped (optional)
1 red bell pepper -- finely diced
1/2 red onion -- finely chopped
1 Tablespoon olive oil -- (1 to 2)
1 lime -- juiced (about 2 T. if using bottled)
1/2 teaspoon chili powder
1/2 teaspoon salt -- to taste
1/2 teaspoon pepper
1 scallions -- chopped (1 to 2)
1/2 cup cilantro -- or parsley, finely chopped
In a bowl, combine all the ingredients. Place in refrigerator for up to 12 hours for flavor infusion.
Serves 4 to 6
ChupaNote: to make this more authentic, use 1/2 fresh minced parsley, 2 T. fresh minced mint, and 1 T. fresh minced dill. Rather than using chili powder and pepper, I used 1 teaspoon ground Aleppo red pepper (if you don't have access to Turkish red pepper, use 3/4 teaspoon sweet paprika and 1/4 cayenne pepper mixed with a drop of olive oil. You can fiddle with the proportions, but it should be sweeter than hot.) You may also replace the jalapenos with Persian cucumbers minced finely (with the thin skins on) or grated.
Cuisine: "Turkish"
Source: "Lucas Smith for WordPress"
S(Formatted by Chupa Babi): "July 2012"
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Per Serving (excluding unknown items): 87 Calories; 3g Fat (31.7% calories from fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 237mg Sodium
Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat
