Tangy Salsa

Name: Tangy Salsa
Prep time: 10 min
Total time: 10 min
Yield: 4 Servings
Ingredients: ½ cup jarred roasted red peppers, drained and diced (or substitute fresh roasted red peppers; see tip below) (Leftover Friendly); ½ cup no-salt-added diced tomatoes (or substitute 1 medium tomato, chopped); 1 small lime, peeled and cut into small chunks; ¼ teaspoon ground black pepper; ¼ teaspoon ground cumin; 1 tablespoon fresh cilantro, rinsed and chopped (or substitute 1 tsp dried coriander)

Author:

Jamie Geller Test Kitchens

Publish date:

Jul 21, 2011

Tangy, not spicy, this salsa will appeal to most—try it with Empaňapita or as a dip with veggies or baked chips

10minDuration
10minPrep Time
4 ServingsServings

Ingredients

½ cup jarred roasted red peppers, drained and diced (or substitute fresh roasted red peppers; see tip below) (Leftover Friendly)
½ cup no-salt-added diced tomatoes (or substitute 1 medium tomato, chopped)
1 small lime, peeled and cut into small chunks
¼ teaspoon ground black pepper
¼ teaspoon ground cumin
1 tablespoon fresh cilantro, rinsed and chopped (or substitute 1 tsp dried coriander)