Ingredients for Asparagus Salsa
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How to Make Asparagus Salsa
- Snap off the tough ends of 1 pound of asparagus spears.
- Place asparagus in a large saucepan and add 1/2 inch of water.
- Bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 2 minutes.
- Immediately drain the asparagus and rinse under cold water to stop the cooking process.
- Finely chop 1 cup of tomatoes, 1/2 cup of red onion, 2 canned jalapeños (finely chopped), and 1/2 cup of fresh cilantro.
- In a medium bowl, combine the cooked asparagus, chopped tomatoes, red onion, jalapeños, and cilantro.
- Add 2 cloves of minced garlic, 2 tablespoons of red wine vinegar, and 1 teaspoon of salt (or to taste).
- Gently stir to combine.
- Cover and refrigerate for at least 4 hours, or preferably overnight, stirring a few times.
- Serve chilled with your favorite tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
23g
Fat
0g
Carbs
3g