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Jami Nolen

July 5, 2009


Makes about 3 cups.



  • 4 ripe tomatoes, roughly chopped
  • 1 bunch cilantro, chopped
  • 1 bunch green onions, chopped
  • 2 jalapeņo peppers, minced (for less heat, use 1)
  • 1 yellow bell pepper, cored, seeded and finely chopped
  • 3 cloves garlic, peeled and minced
  • juice of 3 fresh limes
  • 2 teaspoons olive oil
  • generous amounts of salt and pepper
  • 1/2 cup frozen corn, thawed


In a blender, combine all ingredients and blend. Chill in refrigerator 2 to 3 hours.


Nutritional Information

74 calories per 1/2 cup

2 g fat (0.3 g saturated fat)

12 g carbohydrates

2 g protein




Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.


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Last update: Friday, July 31, 2009