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. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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; 1.9 g total fat; 0.3 g saturated fat; 150 mg sodium. 178 mg potassium; 5.9 g carbohydrates; 1.1 g fiber; 2 g sugar; 1 g protein; 552 IU vitamin a iu; 12 mg vitamin c; 13 mcg folate; 20 mg calcium; 10 mg magnesium;