Cooked Garden Salsa

For guilt free snacking surround a bowl of tomato salsa ( only 14 calories per 1/4 cup) with delicious raw veggies and baked low fat tortilla chips. You'll be sure to whittle your waistline, or keep it in check!
Ingredients;
2Tbs Olive oil
4 green onions, chopped
1/2 scotch bonnet pepper, minced
7 tomatoes, chopped and seeded
1 tsp sea salt
3/4 tsp ground cumin
2 tbs red wine vinegar
A handful of fresh minced cilantro
A pinch of fresh minced parsley
In a medium sauce pan, heat oil.
Add onions and cook until softened, about 7 minutes. Add garlic and scotch bonnet( careful! Auroma from the pepper is HOT!). Saute for 2 more minutes.
Add tomatoes, salt, cumin, vinegar, and bring to a boil.
Reduce heat and simmer for about 5 to 10 minutes, or until mixture thickens.
Toss in a handful of minced, fresh cilantro and a pinch of fresh minced parsley.
Let cool to room temperature and serve.
This salsa can stay refrigerated for up to a week. The recipe is also great for preserving.