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Asparagus Salsa

Total Time

Prep: 20 min. + chilling

Makes

3 cups

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

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

  1. 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.
  2. 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.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1/4 cup: 15 calories, 1g fat (1g saturated fat), 0 cholesterol, 52mg sodium, 3g carbohydrate (0 sugars, 1g fiber), 1g protein.

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