Low-Salt, Low-Cal Salsa Verde -- Quad-Cities Online Recipe Book
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Low-Salt, Low-Cal Salsa Verde

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Use this salsa on chops, turkey burgers, turkey steaks and salmon. Excellent for any baked, poached or grilled meat, fish, fowl. This is one of the best no sodium salsa's we have tried, spicy enough and good flavor!

Ingredients

2 cups coarsely chopped fresh tomatoes, tomatillos or drained no-salt added canned tomatoes
1/2 cup chopped onion
1/2 cup chopped fresh cilantro
1 fresh or pickled jalapeno pepper, seeded and minced
1 clove garlic, minced
1/2 teaspoon dried oregano
Juice of one lime

Instructions

Combine all the ingredients in a bowl or jar, refrigerate for at least one hour. Will keep for one week. Makes three cups.

Kay Schriefer
Moline



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  Today is Tuesday, July 29, the 210th day of 2014. There are 155 days left in the year.

1864 -- 150 years ago: Col. H.F. Sickless informs us that there will be new organization of troops in this state under the call for more men.
1889 -- 125 years ago: James Normoyle arrived home after graduating from West Point with honors in the class of 1889. He was to report to Fort Brady, Mich., as second lieutenant in the 23rd Infantry.
1914 -- 100 years ago: Austria Hungary declared war on Serbia. Germany and Austria refused an invitation of Sir Edward Grey to join Great Britain at a mediation conference.
1939 -- 75 years ago: Dr. William Mayo, the last of the three famous Mayo brother surgeons, died at the age of 78.
1964 -- 50 years ago: One of the biggest horse shows of the season was held yesterday at Hillandale Arena on Knoxville Road under the sponsorship of the Illowa Horsemen's Club.
1989 -- 25 years ago: Davenport is like a gigantic carnival this weekend with the Bix Arts Fest taking over 12 square blocks of the downtown area. A festive atmosphere prevailed Friday as thousands of people turned out to sample what the Arts Fest has to offer.








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