For best flavor, make this fresh-tasting salsa with vine-ripened tomatoes, If you like your salsa mild, use the banana peppers. For a fiery hot version, opt for jalapeño, serrano, or Fresno chile peppers.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl, stir together chopped tomatoes, Anaheim pepper or diced green chile peppers, sweet pepper, green onions, cilantro or parsley, lime juice, jalapeno pepper, garlic, salt, and black pepper. Cover and chill for 1 to 24 hours.



Tips: 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.

For a slightly smoother salsa, place 1 cup of the salsa in a food processor or blender. Cover and process or blend just until smooth. Stir into remaining salsa.

To make ahead: Prepare as directed. Spoon the salsa into an airtight container. Cover and chill for up to 3 days.

Nutrition Facts

8 calories; protein 0.4g 1% DV; carbohydrates 1.9g 1% DV; dietary fiber 0.6g 2% DV; sugars 0.9g; fat 0.1g; saturated fatg; cholesterolmg; vitamin a iu 326.9IU 7% DV; vitamin c 12.5mg 21% DV; folate 6.5mcg 2% DV; calcium 6.4mg 1% DV; iron 0.2mg 1% DV; magnesium 4.6mg 2% DV; potassium 88.1mg 3% DV; sodium 26.7mg 1% DV.