| 1 | can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained |
| 1/2 | ripe medium mango, peeled, diced (3/4 cup) |
| 1/4 | cup sliced green onions (4 medium) |
| 2 | tablespoons chopped fresh cilantro |
| 1 | tablespoon fresh lime juice |
| 1 | teaspoon finely chopped chipotle chile in adobo sauce |
| 1/4 | teaspoon coarse (kosher or sea) salt |
| 1. | In food processor, place drained tomatoes. Cover; process until coarsely chopped. Place in medium bowl. |
| 2. | Stir in remaining ingredients. |
| 3. | Serve with meat or fish, or with tortilla chips as desired. |
| No change. |
|
| Make the salsa up to 24 hours ahead of time, and store tightly covered in the refrigerator. |
Nutrition Information:
30 ( 0); 0g ( 0g, 0g); 0mg; 180mg; 6g ( 1g, 4g); 0g 6%; 20%; 2%; 4% 1/2 ; 0 1/2
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