Salsas recipes

Course : Salsas
Serves: 4

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Ingredients:

2 cups watermelon -- seeded and coarsely

2 tablespoons onion -- chopped

2 tablespoons water chestnuts -- chopped

3 tablespoons Anaheim chilies -- chopped

2 1/16 tablespoons baslsamic vinegar

1/4 teaspoon garlic salt

1. Combine all ingredients and mix well.

2. Refrigerate for at least an hour.

3. Serve with grilled chicken.

35 Calories (kcal); trace Total Fat; (8% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 131mg Sodium