Fresh Mexican Salsa

This fresh salsa goes great with my steamed and fried short ribs. It would also go great with cheese chips, or on a taco salad. It's spicy but just enough give your food a nice kick.

Ingredients:
2 medium tomatoes
1 fresh jalapeno
juice of half a lime
a medium slice of onion
handful of cilantro
salt to taste


Directions:

1. Add all ingredients except cilantro and salt to a food processor or blender.
2. Blend until smooth
3. Add the cilantro and the salt and pulse. You don't want the cilantro to be completely pureed, you want there to still be bigger pieces of cilantro running through the salsa. Taste and adjust salt.

The spicyness of your salsa will depend on the heat of the pepper you use.

Keeps covered for up to a week in the refrigerator.

Carb counts from fatsecret.com

Makes about 2 cups
Net carbs for the whole batch: 11.76


8 servings of 1/4 cup
Net carbs per serving: 1.47