LOW CARBOHYDRATE SAUCES AND DRESSINGS
TRULY LOW CARB PICANTE SAUCE
4g total carbs (3g net); 2g fat
All Fat and Carb Values Are Approximate.

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Recipe by Karen Rysavy

• 1 cup finely chopped, fresh tomatoes
• 1 14-ounce can of diced tomatoes, with juices
• 2 tablespoons minced green onions
• 2 tablespoons minced fresh cilantro (may add more or less, to taste, I use 4 to 6 tablespoons.)
• 1/2 Haas avocado, diced (optional)
• 1 tablespoon fresh lime juice
• 1 tablespoon granular Splenda™
• 1/4 teaspoon salt
• 2 teaspoons black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon celery salt
• 1/2 teaspoon chili powder
• 1 ounce chopped black olives (optional)
• 1 roasted minced hot jalapeno or habanera pepper OR 1 tablespoon hot pepper sauce
• 2 teaspoons ThickenThin NotStarch™ (optional)

• Combine all ingredients in a large bowl and allow flavors to combine for at least a couple hours before serving.
  
  
• Keeps in refrigerator for four to seven days.
  
  
• Variations If not using NotStarch™, I recommend straining off the juices (save them to use when seasoning ground beef for taco salads or wraps?) You may use all canned tomatoes (2 cans total) with excellent results, or use 2 cans Mexican-style canned tomatoes (I prefer Rotel™) and skip the lime juice and green chilies.
  
  
• Makes 12 servings.

Per serving: (about 1/2 cup): 33 Calories; 4g Carbohydrates; 1g Fiber; 2g Fat (0g Saturated Fat).
All Fat and Carb Values Are Approximate.

	About Karen Rysavy: Karen Rysavy is the author of Cooking TLC: Truly Low Carb Cooking Volume 1. Visit her online at www.TrulyLowCarb.com.

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