Total Calories: 121
Yield: 3 1/2 - 4 cups
Combine tomatoes, cucumber, red onion, and yellow pepper in a bowl and toss to mix well. Remove leaves from cilantro and discard stems. Process cilantro leaves, jalapeños, garlic, olive oil, red wine vinegar, sugar, salt and pepper in a blender until smooth. Add vegetable mixture and mix well. Chill, tightly covered, in refrigerator. Drain slightly before serving. Serve with Creole Spiced Tortilla Chips.
Creole Spiced Tortilla Chips:
Cut each package of tortillas into halves. Cut each half into 4 wedges. Arrange in single layers on baking sheets. Spray wedges lightly with nonstick cooking spray. Sprinkle with seasoning. Bake at 350° for 5 minutes. Cool and store in an airtight container.
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