Fabulous Low Sodium Salsa

This is a hot version. If you prefer a mild salsa, leave out the jalapeño pepper.

Ingredients

1 Poblano pepper, seeded and cut in half 1/2 tsp. olive oil 1/2 large onion, chopped small 1 jalopeno pepper, seeded and chopped small, optional 6 cloves garlic, minced fresh ground pepper, dash 1- 4 oz. can of chopped green chiles 3-4 c. fresh ripe tomatoes chopped 1/2 lemon, juiced 1 tsp. cider vinegar 1/4 tsp. garlic salt 1/2 tsp. garlic powder 1/2 avocado, chopped small

Directions

Take poblano pepper and roast in toaster oven or regular oven 350 degrees by putting foil on a sheet or rack and place pepper cut side down. Roast in oven until just beginning to brown; about 5-8 minutes. Cool and chop.

In saute pan, heat olive oil and add onion, poblano pepper, jalapeno pepper, garlic and pepper. Cook for 5-7 minutes. Add tomatoes and green chiles and continue cooking an additional 2 minutes. Remove from heat and place mixture in large bowl. Add lemon juice, vinegar, garlic salt, garlic powder and avocado. Mix well. Refrigerate for 3 or more hours to cool it down and blend flavors. Makes 3 3/4 cups. 1 serving is 1/4 cup (15 serv.).

Number of Servings: 15

Recipe from SparkPeople