This is great with chips or as a side to grilled fish or cheese-stuffed chilis.
Servings: 8
20 small juliet or 10 roma tomatoes
3-5 jalapeno chilis
1/2 red onion
1 lime, juiced
1/2 bunch cilantro, chopped
Salt & Pepper, to taste
- Cut the tomatoes in half lengthwise, squeeze out some of the juice and seeds if you want, and lay them skin side up in a single layer in the Big Mouth Chopper (with the small dice disk). Thwack! Repeat until you have diced all the tomatoes.
- Cut the chilis in half lengthwise and scoop out the seeds and ribs. (I use disposal surgical rubber gloves that I buy by the box at Costco to do this--it saves you from the forgot-to-wash-my-hands-and-just-scratched-my-eye pain and drama!). Lay the chilis skin side up in a single layer in the Big Mouth Chopper and (you got it) Thwack!
- Cut the onion into pices that will fit in the chopper with the layers of the onion parallel to the surface of the chopper, and (all together now) Thwack!
- Mix all of this with the remaining ingredients, get your chips, and ENJOY!
Per Serving (excluding chips): 42 Calories; 1g Fat (10.7% calories from fat); 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat.
Write Your Own Review
Cool Tools used to make this recipe
