Ingredients

Yield: 3 1/2 cups

4 cups chopped, peeled fresh tomatoes
1/4 cup finely chopped onion
1-4 Jalapeno peppers, seeded and finely chopped (for a milder salsa, substitute bell peppers)
1 tablespoon olive or vegetable oil
1 tablespoon vinegar
1 teaspoon ground cumin
1 teaspoon salt (optional)
1 garlic clove, minced

Directions

In a bowl, combine all ingredients; mix well. Let stand for about 1 hour. Serve at room temperature. Store in a covered container in the refrigerator.

Each 1/2 cup serving contains 57 calories, 3g fat, 375mg sodium, 0mg cholesterol, 36% calories from fat.