By DANA SPARKS
Mayo Clinic News Network
Here’s a new salsa option – and if you’re in a rush, use roasted red peppers from a jar instead of roasting your own.
ROASTED RED BELL PEPPER PINEAPPLE SALSA
Serves 4
- ½ cup chopped roasted red bell pepper
- 1 cup chopped pineapple
- ¼ cup finely chopped fresh cilantro
- ¼ cup finely chopped red onion
- 2 tablespoons diced jalapeno pepper
- 2 teaspoons honey
- ¼ teaspoon salt
In a medium bowl, combine all of the ingredients and mix well. Cover and refrigerate until served.
Nutritional information per serving size ¼ cup: 40 calories; 0 g total fat; 0 g saturated fat; 0 g transfat;
0 g monounsaturated fat; 0 mg cholesterol; 125 mg sodium; 10 g total carbohydrate; 1 g dietary fiber; 8 g total sugars; 1 g protein.