Tangy Salsa

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  • ½ cup jarred roasted red peppers, drained and diced (or substitute fresh roasted red peppers)
  • ½ cup no-salt-added diced tomatoes (or substitute 1 medium tomato, chopped)
  • 1 small lime, peeled and cut into small chunks
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cumin
  • 1 tablespoon fresh cilantro, rinsed and chopped (or substitute 1 teaspoon dried coriander)


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

Yield: 4 servings
Serving Size: ¼ cup salsa
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

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