This all-purpose salsa is a good source of vitamin C, as well as being low in sodium and a good source of plant fiber and complex carbohydrates.

4 to 6 green chilies, skinned, chopped or 3 to 5 (4 oz.) cans chopped chilies
1 med. red onion, chopped
2 tbsp. chopped cilantro
1 tbsp. fresh lime juice
2 lg. jalapeno chilies, chopped
4 ripe tomatoes
2 med. cloves garlic, minced
2 tbsp. olive or vegetable oil

Combine all ingredients in non-metallic bowl and allow to sit for at least an hour before serving. The taste gets better the longer it "marinates".

SERVING SUGGESTIONS: Serve with chips as a dip, as salsa over foods, mix in with eggs and cheese for an omelet or mix in with cooked rice.

Heat Scale: 6 out of a possible 10 (hottest). Serving size: 1/2 cup.

Approximate Nutrients per Serving: Calories - 134, Carbohydrates - 16 grams, Fiber - 1.9 grams, Protein - 3 grams, Fat - 7 grams, Vitamin 3 - 191 milligrams, Sodium - 10 milligrams.