Directions:
- Cut an X in bottom of tomato with sharp paring knife and blanch tomato in 3-quart saucepan of boiling water 10 seconds. Transfer tomato with a slotted spoon into a bowl of ice and cold water and cool. Peel off skin with paring knife and discard. Halve tomato crosswise and seed it, then cut into 1/4 inch dice.
- Stir together tomato and remaining ingredients. Season salsa with additional salt and pepper if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 126.15 Kcal (528 kJ) | ||
| Calories from fat | 40.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 7% | |
|---|---|---|---|
| Sodium | 1645.06mg | 69% | |
| Potassium | 649.54mg | 14% | |
| Total Carbs | 20.27g | 7% | |
| Sugars | 12.02g | 48% | |
| Dietary Fiber | 4.93g | 20% | |
| Protein | 3.79g | 8% | |
| Vitamin C | 34.5mg | 57% | |
| Iron | 0.6mg | 3% | |
| Calcium | 89.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 34.56 Kcal (145 kJ) | ||
| Calories from fat | 11.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.23g | 7% | |
|---|---|---|---|
| Sodium | 450.61mg | 69% | |
| Potassium | 177.92mg | 14% | |
| Total Carbs | 5.55g | 7% | |
| Sugars | 3.29g | 48% | |
| Dietary Fiber | 1.35g | 20% | |
| Protein | 1.04g | 8% | |
| Vitamin C | 9.4mg | 57% | |
| Iron | 0.2mg | 3% | |
| Calcium | 24.5mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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