Sweet-and-Hot Onion Salsa

recipe
For a tropical twist, try ripe mango in place of the red plum. Serve this salsa with baked tortilla chips, grilled chicken, fish, or pork.

Yield:

2 1/2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 30
Caloriesfromfat 6 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 0.5 g
Carbohydrate 7.3 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 30 mg
Calcium 7 mg

Ingredients

1 cup chopped Vidalia or other sweet onion
1/4 cup orange juice
2 tablespoons water
1 teaspoon sugar
1 1/4 cups diced red plum
1 cup diced Granny Smith apple
1 tablespoon chopped seeded jalapeño pepper
1 tablespoon white wine vinegar
2 teaspoons lime juice
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced

Preparation

Combine the first 4 ingredients in a small saucepan. Bring to a boil; cover, reduce heat, and simmer for 10 minutes. Uncover and cook for 3 minutes or until liquid almost evaporates, stirring frequently.

Place the onion mixture in a bowl, and cool to room temperature. Stir in the plum and remaining ingredients. Cover and chill.

Elizabeth Taliaferro,

Cooking Light

May 2000
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