Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You can serve this as a side dish or on top of toasted baguette slices for an appetizer. Any assortment of sweet roasted bell peppers works in this recipe.

Recipe by Cooking Light August 2002

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Credit: Karry Hosford

Recipe Summary test

Yield:
6 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a large bowl.

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  • Note: Store salsa in the refrigerator for up to 2 days.

Nutrition Facts

33 calories; calories from fat 46%; fat 1.7g; saturated fat 0.2g; mono fat 1.1g; poly fat 0.2g; protein 0.8g; carbohydrates 4.4g; fiber 1.3g; iron 0.5mg; sodium 124mg; calcium 11mg.
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