Fiscella Salsa

From Tracy Fiscella, R.D., Nutritionist, Santa Clarita Valley School Food Service Agency

A little of this dip makes burritos, tacos, and other Mexican food disappear very quickly in our cafeteria.

  • 1 (28 ounce) can Mexican-style tomatoes
  • 1/2 white onion, chopped
  • 1 bunch fresh cilantro, chopped 

Place all ingredients in blender; blend briefly. Serve with tortilla chips or favorite Mexican dish.

Makes 4 cups

Nutrition facts per serving (2 tablespoons): 10 cal (1% cal. from fat), -0-g total fat (-0-g sat fat, -0-g mono, -0-g poly), -0-mg chol., 45mg sodium, 2g carbo., -0-g fiber, -0-g pro. Daily Values: 4% vit. A, 2% vit. C, 0% calcium, 0% iron, 0% potassium.