6 Roma tomatoes, quartered
1/3 cup red onion, chopped
3 tablespoons chopped cilantro
3/4 head or 1.5 cups chopped red cabbage
1 clove garlic
1 jalapeno pepper, diced
1 large lime juiced (use juice only)
1 teaspoon salt
1/2 teaspoon sugar
Fit food processor with steel knife blade. Place all ingredients into food processor and pulse until chopped and blended, continue to check after every 3-4 pulses, over blending will result in too much liquid. If a chunkier salsa is preferred, chop all ingredients by hand. Refrigerate for at least 2 hours. If there is too much liquid, strain before serving.
Makes 12-16 Servings
Per serving: 13 Calories, 0 mg Cholesterol, 0 g Fat, 0 g Saturated Fat, 197 mg Sodium, 3 g Carbohydrate, 1 g Fiber, 0.5 g Protein
