Fresh Tomato Salsa

Instructions

1. 1

   Flour tortillas or tortilla chips -- if desired Place the bowl near your cutting board. After cutting or chopping each ingredient, add each one to the bowl. Cut the tomato crosswise in half. Gently squeeze each half, cut side down, to remove the seeds. Chop the tomatoes. Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Chop the bell pepper. Peel and slice the green onions. Peel and finely chop the garlic. Cut the stem off the jalapeño chili, cut the chili lengthwise in half and scrape out the seeds. Cut the chili into strips, and then finely chop. Add the cilantro, lime juice and salt. Mix all the ingredients. Cover and refrigerate at least 1 hour to blend flavors but no longer than 7 days. Serve salsa with flour tortillas or tortilla chips or as an accompaniment to chicken, fish and other main dishes. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "3 1/2 cups" "1:00" Protein; 1g Carbohydrate; 0mg Cholesterol; 20mg Sodium Other Carbohydrates Tip If you desire a hotter salsa, leave some of the seeds in the jalapeño chili. The flesh, ribs and seeds of chilies contain irritating, burning oils. Wash hands and utensils in soapy water, and be especially careful not to rub your face or eyes until the oils have been washed away.