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:
|Total Fat||0 g|
|Saturated fat||0 g|
|Total fiber||1 g|
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.