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Lowfat Tex-Mex Salsa

(from Cooking Clips & Tips Volume 1, Issue 1)

1 (15-ounce) can tomatoes

1/4 cup chopped onion

1 - 2 canned jalapeno peppers, stemmed & chopped

5 sprigs fresh cilantro

1 clove garlic, minced

Put all ingredients into a food blender. Blend to the desired consistency (usually under 1 minute). Makes about 2 cups. Serve with tortillas, chips, or any Tex-Mex meal. Serves 4; ½ cup per serving.

Notes: Add a few tablespoons (up to 1/4 cup) of water -- or juice from the canned jalapenos -- for a thinner consistency. You may also opt to add up to 1/2 teaspoon salt.

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