Ingredients30 m servings 33 cals
- Place cherry tomatoes in a medium saucepan. Add just enough water to cover the bottom of the pan. Bring to a boil over medium-high heat, and let cook until tomatoes are soft and broken.
- In a medium bowl, mix together the white onion, green onion, cilantro, and chile peppers. Add hot cooked tomatoes, and mix well. Season with salt, pepper and lemon juice to taste.
Per Serving: 33 calories; 0.4 g fat; 7.4 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 11 mg sodium. Full nutrition
ReviewsRead all reviews 4
This the African take on salsa - pretty good recipe. I don't care for the tough skins of cooked cherry tomatoes so I used romas and peeled them before cooking then down. I also used lime juice...
Good, but it would be better if you remove tomato rind before boiling.