Once you taste this slow-roasted salsa, you'll want to use it in all your Mexican-style favorites--from the simplest dip for chips to the most complicated enchilada recipe.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
15 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. In a 15x10x1-inch baking pan, arrange onion, chile peppers, and garlic cloves. Drizzle with olive oil; stir to coat. Roast for 15 to 20 minutes or until vegetables are lightly charred, stirring once. Remove from baking pan.

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  • Add plum tomatoes to baking pan. Bake for 5 minutes. Let vegetables stand until cool enough to handle.

  • Chop roasted vegetables. In a medium bowl, combine chopped vegetables, cilantro, lime peel, lime juice and salt. Serve warm or chilled.

Tips

Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

41 calories; protein 1g 2% DV; carbohydrates 5.9g 2% DV; exchange other carbs 0.5; dietary fiber 1.1g 4% DV; sugars 2.3g; fat 1.9g 3% DV; saturated fat 0.3g 1% DV; cholesterolmg; vitamin a iu 552.3IU 11% DV; vitamin c 12.1mg 20% DV; folate 12.7mcg 3% DV; calcium 19.8mg 2% DV; iron 0.3mg 2% DV; magnesium 9.7mg 4% DV; potassium 178mg 5% DV; sodium 150.4mg 6% DV.