Tangy Salsa

Tangy, not spicy, this salsa will appeal to most—try it with the empañapita or as a dip with veggies or baked chips.


½ C jarred roasted red peppers, drained and diced (or substitute fresh roasted red peppers; see Tip*)

½ C no-salt-added diced tomatoes (or substitute 1 medium tomato, chopped)

1 small lime, peeled and cut into small chunks

¼ tsp ground black pepper

¼ tsp ground cumin

1 Tbsp fresh cilantro, rinsed and chopped (or substitute 1 tsp dried coriander).


1. Combine all ingredients, and toss well.

2. Best to allow 1–2 hours for flavors to settle before serving.


Prep time: 10 minutes

Cook time: none


Yield: 4 servings

Serving size: ¼ C salsa

Each serving provides:

Calories 23
Total Fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 68 mg
Total fiber 1 g
Protein 0 g
Carbohydrates 4 g
Potassium 18 mg
Vitamin A 4%
Vitamin C 10%
Calcium 2%
Iron 2%

Percent Daily Values are based on a 2,000 calorie diet.

To get more healthy recipes, download Keep the Beat Recipes: Deliciously Healthy Family Meals .

Reprinted with permission from Keep the Beat Recipes: Deliciously Healthy Family Meals. U.S. Department of Health and Human Services. National Heart Lung and Blood Institute. NIH Publication No. 10-7531. Page 51. December 2010.