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Grape Tomato Salsa

We add a little bit of olive oil to encourage absorption of lycopene from the tomatoes. Lycopene is a fat-soluble antioxidant that may help protect against certain forms of cancer.

Makes 11/3 cups (4 servings)

1 pint cherry tomatoes, cut in half
1/4 medium jalapeņo pepper, seeded and diced (or more, for spicier salsa)
1 garlic clove, chopped
1/4 cup chopped onion
1/4 teaspoon olive oil
1 tablespoon lime juice
1/4 cup chopped cilantro
1/8 teaspoon salt
1/8 teaspoon pepper



1. The quickest and easiest way to make this salsa is to roughly chop all of the ingredients, and then add them to the bowl of a food processor fitted with the S blade. Then pulse to chop to desired consistency.

2. Refrigerate until ready to use.

Per serving  (1/3 cup) :
30 Calories
1g Fat (trace)
1g Protein
6g Carbohydrates
2g Sugar
1g Dietary Fiber
0mg Cholesterol
78mg Sodium



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