Tangy Salsa

Tangy Salsa

Tangy, not spicy, this salsa will appeal to most—try it with the  Empaňapita  or as a

dip with veggies or baked chips

CAL/SERV :

23

PREP TIME :

10 MINS

YIELDS :

4 SERVINGS

COOK TIME:

0 MINS

INGREDIENTS
  • ½ C jarred roasted red peppers, drained and diced (or substitute fresh roasted red peppers; see tip below) (Leftover Friendly)
  • 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)

INSTRUCTIONS
  1. Combine all ingredients, and toss well.
  2. Best to allow 1–2 hours for flavors to settle before serving.

Nutrition (per serving):

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

 Courtesy of National Heart, Lung, and Blood Institute