Fresh Vegetable Salsa Recipe

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Ingredients:

Serving

1 large tomato
1 medium onion
1 carrot
1 red bell peppers
4 cauliflower florets
1 stalk celery
1/2 cup pitted ripe olives
1 clove garlic, minced
1/4 cup pickled jalapeno pepper, diced , reserve juice
1/3 cup pickled jalapeno pepper juice , from the jar

Directions:

Finely dice all vegetables, tomato thru olives.
Combine all ingredients in a glass bowl.
Cover& refrigerate for 2 hours or overnight, stirring occasionally.
Serve with taco chips.
Notes: Use any firm veggies you have on hand.
Do not omit the jalepenos or their juice.
If you have leftovers, try this in a fusion-type stir-fry, in scrambled eggs, or in soup.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	110.79 Kcal (464 kJ)
Calories from fat	9.07 Kcal
		% Daily Value*
Total Fat	1.01g	2%
Sodium	163.98mg	7%
Potassium	1023.68mg	22%
Total Carbs	20.43g	7%
Sugars	9.18g	37%
Dietary Fiber	7.71g	31%
Protein	6.9g	14%
Vitamin C	164.3mg	274%
Vitamin A	0.4mg	15%
Iron	6.5mg	36%
Calcium	85mg	8%

Amount Per 100 g
Calories	28.7 Kcal (120 kJ)
Calories from fat	2.35 Kcal
		% Daily Value*
Total Fat	0.26g	2%
Sodium	42.49mg	7%
Potassium	265.23mg	22%
Total Carbs	5.29g	7%
Sugars	2.38g	37%
Dietary Fiber	2g	31%
Protein	1.79g	14%
Vitamin C	42.6mg	274%
Vitamin A	0.1mg	15%
Iron	1.7mg	36%
Calcium	22mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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