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Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon.—Donna Kelly, Provo, Utah
This recipe is:
Quick
Diabetic Friendly
Subscriber Exclusive
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1/4 cup (calculated without chips) equals 27 calories, 1 g fat (trace saturated fat), 0 cholesterol, 155 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable.
Originally published as Roasted Tomato Salsa in Taste of Home August/September 2011, p74
Chef Keith Snow from HarvestEating.com whips up a zesty Mango Salsa with tomatoes, shallot, cilantro, and chipotle pepper.
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Reviewed on Oct. 16, 2011 by k11b
Best salsa recipe! It is well worth the time to make this. We enjoy it equally well on breakfast omelets.
Reviewed on Oct. 12, 2011 by Mrs.EBDarcy
Oh my! Oh my! This is INCREDIBLE!!!! The family loved it. I want to make this again and again and share it with everyone I love! I can't say more good things for this. It's lovely and spicy!
Reviewed on Aug. 22, 2011 by aug2295
Loved this - it was easy and came out delicious. I left out the chili powder and cut the jalapenos based on my family's tastes. Also didn't have green onions so used a sweet onion.
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