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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

Recipe Source: Deliciously Healthy Family Meals

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)

Photograph of the completed recipe.
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.

Directions

  • 1
    Combine all ingredients, and toss well.

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

Tip: To make roasted red peppers, see cooking instructions in Healthy Eating FAQs. Make extra to use in other Keep the Beat™ recipes.

Leftover FriendlySubstitute fresh roasted red peppers by making extra when you make the Super Quick Chunky Tomato Sauce.  If you don’t have leftover cooked vegetables, see basic cooking instructions.

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™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.