Sunday, May 22, 2011

Posted from TasteOfHome.com


Asparagus Salsa Recipe

Asparagus Salsa RecipePhoto by: Taste of HomeAsparagus Salsa RecipeRating 5
100% would make again

Jalapeno pepper and cilantro spice up this refreshing salsa that's made with tomatoes, onion and fresh asparagus. Served chilled with tortilla chips, this chunky sauce won't last long. -Emma Thomas Rome, Georgia
This recipe is:
Contest Winning
Quick
1
Asparagus Salsa Recipe

    12 servings      Prep: 20 min. + chilling



Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
  • 1 cup chopped seeded tomatoes
  • 1/2 cup finely chopped onion
  • 1 small jalapeno pepper, seeded
  •  and finely chopped
  • 1 tablespoon minced fresh cilantro
  • 1 garlic clove, minced
  • 1 teaspoon cider vinegar
  • 1/4 teaspoon salt
  • Tortilla chips

Directions

  • Place asparagus in a large saucepan;
  •  add 1/2 in. of water. Bring to a boil.
  •  Reduce heat; 
  • cover and simmer for 2 minutes. 
  • Drain and rinse in cold water.
  • In a large bowl, combine the 
  • asparagus, tomatoes, onion,
  •  jalapeno, cilantro, garlic, vinegar and salt.
  •  Cover and refrigerate for at least 4 hours, 
  • stirring several times. Serve with 
  • tortilla chips. 
  • Yield: 3 cups.
Editor's Note: We recommend
 wearing disposable
 gloves when cutting 
hot peppers. Avoid touching your face.
Nutritional Analysis: One 1/4-cup serving 
(calculated without chips) equals 15 calories, 
trace fat (trace saturated fat), 0 cholesterol, 
52 mg sodium, 3 g carbohydrate, 1 g fiber, 
1 g protein.Diabetic Exchange: Free food.
Asparagus Salsa published in Taste of Home April/May 2004, p27

Tip

Seeding Tomatoes

Summer is the perfect time ofyear to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds fromtomatoes before using. Butfor some recipes, seedingthe tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoeswhen preparing a tossedsalad. But it's nice to removethe seeds when makingcreamy tomato soup to ensurea smooth texture. And using seeded tomatoes when assembling acasserole can prevent it frombecoming watery. To remove the seeds from atomato, cut it in halfhorizontally and removethe stem. Holding a tomatohalf over a bowl or sink, scrapeout seeds with a small spoon or squeeze the tomato to force out the seeds.Then slice or dice as directed in the recipe.

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