Courtesy of Deborah Mudie
This is a great salsa that is a little different from the traditional. I made it for a party that vegans would be attending, and it was a hit with everyone who tried it!
1.25 lb fresh asparagus
1 cup chopped seeded tomatoes
1/2 cup finely chopped onions
1 clove minced garlic
2 tbs chopped fresh cilantro
3 tbs finely chopped jalapeno pepper
1 5.5-oz can tomato juice
1 tsp salt
1 tsp cider vinegar
Trim, wash and cut fresh Asparagus into 2-inch pieces. Steam about 5 minutes or until just crisp-tender. Quickly cool in ice water and drain. If using frozen Asparagus, partially thaw.
Chop Asparagus into small pieces, about 1/4 inch big. Combine all ingredients. Cover and chill thoroughly, about 3 hours before serving. Store in airtight container in refrigerator.
Yield: 3 1/2 cups, 28 servings (from the Michigan Asparagus Advisory Board)
Nutrition Facts: Serving size 2 tablespoon, Calories 10, Fat 0 g, Cholesterol 0 mg, Carbohydrates 2 g, Fiber 1 g, Sodium 112 mg
See other recipes submitted by Chet Day