Fresh Texas Onion Salsa
Serve as a fat-free accompaniment to grilled fish, meat or poultry, or spoon over quesadillas, burritos or omelets.

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3 large Anaheim chili peppers or 1 (4-ounce) can diced green chilies
2 large ripe tomatoes, chopped
2 cups (approximately) chopped Texas SpringSweet or Texas 1015 SuperSweet Onion
1 medium green bell pepper, chopped
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 teaspoon garlic salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce, or to taste

If using fresh chili peppers, char all sides over hot coals or gas flame. Place in a brown bag and close tightly; let stand 10 minutes. Remove peel, stem and seeds; discard. Chop chili peppers (or add canned peppers); place in a medium bowl with remaining ingredients. Stir well to blend; cover and refrigerate several hours.

Makes about 4 cups.

Nutritional Analysis Per Serving: calories 17, protein 0.6 g; fat 0.1 g; carbohydrate 3.8 g; fiber 0.8 g; cholesterol 0 mg; sodium 134 mg