START TO FINISH 30 minutes
Makes 12 servings (¼ cup each). EACH SERVING 28 cal., 1 g fat (0 g sat. fat), 0 mg chol.,
84 mg sodium, 4 g carb., 1 g fiber, 1 g sugars, 1 g pro.
Ingredients
3 cups coarsely chopped roma tomatoes
½ cup coarsely chopped red onion
1 large fresh poblano chile pepper, seeded and coarsely
chopped (tip)
1 to 2 large fresh jalapeño chile peppers, seeded and
coarsely chopped (tip)
2 Tbsp. lime juice
1 Tbsp. canola oil
1 tsp. cumin seeds, toasted* and ground, or ½ tsp. ground
cumin
1 tsp. coriander seeds, toasted* and ground, or ½ tsp.
ground coriander
½ tsp. kosher salt
¼ tsp. black pepper
Directions
- In a food processor combine all ingredients. Cover; pulse until
finely chopped. Cover and chill up to 3 days.
*NOTE To toast seeds, in a dry 6-inch skillet heat the cumin and
coriander seeds over medium-low heat 1 to 2 minutes or until
lightly toasted, shaking skillet occasionally. Remove from heat;
allow to cool before grinding with a spice grinder or mortar and
pestle.
