Salsa is a delicious and easy way to increase your vegetable intake. I use canned chili peppers available in every major supermarket or you can substitute with your own fresh, home grown, mild chili peppers if you have them.

2 large ripe tomatoes ( read how to peel tomatoes below) or 32 ounce petite diced canned tomato, drained
1/2 small onion about 1/4 cup, minced
1 tsp chili powder
4-ounce can mild green chilies, chopped
2 tbsp chopped fresh coriander
1/2 cup black or green olives pitted and chopped (Optional)
Whole grain Corn Chips

To peel tomatoes: plunge whole tomatoes into a pot of boiling water for 2 minutes, then into a pot of ice cold water for another 2 minutes. Once cold, rub your fingers over the skin and it will easily peel away. Chop tomatoes into bite-sized pieces and place in a glass bowl.
Combine all ingredients. The salsa can be served right away but it will taste even better if it sits for an hour or two or overnight.
Serve with whole grain corn chips.
For the whole recipe ( about 2 cups): Calories 240, Fat 6.2 g, Sat. Fat 0.9 g, Cholesterol 0 mg, Sodium 1001mg*, Carbohydrate 40.9 g, Fiber 17.2 g, Sugar 24.2 g, Protein 9.1 g.
*Sodium is calculated using canned salted tomatoes, when using fresh or unsalted canned tomatoes the sodium will be much lower.

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