Cabbage_Salsa1

Red Cabbage Salsa

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

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