Next Generation Life Fitness

Jalapeno-Tomato Vinaigrette

Preptime: 5 min.
Cooktime: 5 min.

Calories: 27
Carbs: 3g
Fat: 2g
Fiber: 1g
Protein: 1g
Satfat: 0g
Sodium: 153mg

Ingredients:
1 16-ounce can chopped tomatoes
1 jalapeño pepper, seeded and diced
salt to taste
freshly ground black pepper
3 tablespoons balsamic vinegar
juice of 1 lemon
1 teaspoon Dijon mustard
3 tablespoons chopped, fresh basil or dill
1 1/2 tablespoons extra virgin olive oil

Directions:
1. Place the tomatoes, jalapeno, vinegar, salt and pepper in a saucepan. Bring to a boil and reduce the puree to a thick consistency, about 5 minutes. Remove from the heat, place the puree in a stainless steel or pyrex bowl and cool over ice.

2. Mix the mustard and lemon juice in a food processor. With the machine running, add the basil and olive oil. Add the cooled tomato mixture and puree until smooth.

3. The vinaigrette can be stored in the refrigerator for 1 week.