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After my mild green chilies are roasted, I peel, dice and freeze them to use all year. This colorful zesty salsa is great with chips or served with other dishes.—Terry Thompson, Albuquerque, New Mexico
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Diabetic Exchanges: One 2-tablespoon serving (prepared with fresh chilies and without salt) equals 1/2 fat; also, 27 caloires, 3 mg sodium, 0 cholesterol, 2 gm carbohydrate, trace protein, 2 gm fat.
Originally published as Fresh Salsa in Taste of Home February/March 1997, p45
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Jan. 20, 2013 by woyelk
I might try this recipe again (although it was very time intensive), but I would only use a dash of vinegar. The end result tasted only of red wine vinegar, all the other flavors were overpowered by it.
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© Reiman Media Group, LLC., 2013