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 jalapeño 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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