Physicians Committee for Responsible Medicine (PCRM)
Recipe of the Week

July 29, 2014

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Salsa Fresca


This fresh and chunky salsa is actually quite mild. For a hotter salsa, increase the jalapeños or red pepper flakes.

Makes about 6 cups


4 large ripe tomatoes, chopped (about 4 cups)
1 small onion, finely chopped
1 bell pepper, seeded and finely chopped
1 jalapeño pepper, seeded and finely chopped, or 1 teaspoon crushed red pepper
4 garlic cloves, minced
1 cup chopped fresh cilantro
1 15-ounce can tomato sauce
2 tablespoons cider vinegar
1 1/2 teaspoons ground cumin


Combine tomatoes, onion, peppers, garlic, cilantro, tomato sauce, vinegar, and cumin in a mixing bowl. Stir to mix. Let stand 1 hour before serving.

Note: Salsa will keep in the refrigerator about 2 weeks. It also freezes well.

Per 2 tablespoons: 8 calories; 0.1 g fat; 0 g saturated fat; 9% calories from fat; 0 mg cholesterol; 0.3 g protein; 1.7 g carbohydrates; 0.9 g sugar; 0.4 g fiber; 48 mg sodium; 5 mg calcium; 0.2 mg iron; 4.9 mg vitamin C; 107 mcg beta-carotene; 0.2 mg vitamin E

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.

Please feel free to tailor PCRM recipes to suit your individual dietary needs.


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5100 Wisconsin Ave., N.W., Ste.400, Washington DC, 20016
Phone: 202-686-2210 Email: