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Sweet-and-Hot Onion Salsa

Sweet-and-Hot Onion Salsa

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.

Cooking Light MAY 2000

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

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.

Nutritional Information

Amount per serving
  • Calories: 30
  • Calories from fat: 6%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 7.3g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 30mg
  • Calcium: 7mg
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Sweet-and-Hot Onion Salsa recipe

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