Mango Salsa
Serve with baked chips or as an accompaniment for fish or chicken.

Prep: 20 minutes
Chill: 2 hours

• 1/2 cups chopped, peeled mango, papaya, peaches, plums, and/or pineapple
• 1/2 cup chopped red or green sweet bell pepper
• 1/4 cup thinly sliced green onions (about 2)
• 1/4 cup snipped fresh cilantro or parsley
• 2 tablespoons lime juice or lemon juice
• 1 to 2 fresh jalapeno or serrano peppers, seeded and finely chopped

In a medium mixing bowl stir together fruit, sweet pepper, green onions, cilantro or parsley, lime juice or lemon juice, and jalapeno, serrano, or Anaheim pepper. Cover; chill at least 2 hours before serving.

Serve as a dip for chips or fresh vegetables or as a condiment for tacos, quesadillas, burgers, steaks, chicken, or fish. Makes about 2 cups. Spoon the salsa into a storage container. Cover and chill for up to 2 days.

Per Serving: 5 Calories
0g Fat
0g Protein
1g Carbohydrate
0g Fiber
0mg Cholesterol
0mg Sodium

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