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Recipe: Asparagus Salsa

Toppings - Salsas
Asparagus Salsa

1 (12-ounce) package frozen, cut Asparagus
1 cup chopped, seeded tomatoes
1/2 cup finely chopped onions
1 garlic clove, minced
2 tablespoons chopped fresh cilantro
3 tablespoons finely chopped jalapenos (or to taste)
1 5.5-ounce can tomato juice
1 teaspoon salt
1 teaspoon cider vinegar

Partially thaw Asparagus and chop. Combine all ingredients. Cover and chill thoroughly, about 3 hours. Store in an airtight container in refrigerator. Yield: 3 1/2 cups

Nutrition Facts: Serving size 2 tablespoons Calories 5, Fat 0 g, Cholesterol 0 mg, Carbohydrates 1g, Fiber 0 g, Sodium 11 mg

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