This salsa recipe gets a bit of sweet from the addition of mango, that luscious sweet tropical delight.
I love mango but would not have thought to add it to a tomato based salsa.
This is a simple recipe for salsa that really packs a punch.
I think you will like it.
The mango brings that touch of sweet, which is balanced by the chipotle chile in adobo sauce and the lime juice.
Of course salsa needs tomatoes, and these fire roasted canned tomatoes add another dimension of flavor.
Add some green onion and a bit of cilantro and you have a fantastic salsa that is great with tortilla chips and used to top burritos or other Mexican recipes.
This is a fabulous recipe for diabetics. Used as a sauce over grilled fish or chicken, it brings wonderful flavors to the table with very few carbs or calories.
Salsa recipes are so healthy for us and this one is no exception. The fire roasted tomatoes add a nice twist.
Salsa Recipe with Mango and Chipotle Chiles
- 14 ounces canned tomatoes, fire roasted, diced, drained
- 1/2 mango, ripe, medium, peeled, diced (about 3/4 cup)
- 1/4 cup green onions, sliced, about 4 medium
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice, fresh
- 1 teaspoon chipotle chiles, in adobo sauce, finely chopped
- 1/4 teaspoon coarse salt
- Place drained tomatoes into a food processor or blender. Cover and process until the tomatoes are coarsely chopped. Place them in a medium bowl.
- Stir in the remaining ingredients. Make the salsa up to 24 hours ahead of time, and store tightly covered in the refrigerator.
- Serve this wonderful fruit salsa with meat or fish, or with tortilla chips as desired.
I have marked this recipe as low carb, but there are many interpretations of what low carb means. Please check the nutritional values and determine for yourself if this fits in with your low carb diet.