Firecracker Salsa
(makes about 2 cups)
| 8 | ounces (240 g) peeled and cored fresh pineapple, finely chopped |
| 1 | small white onion, 3 ounces (90 g), minced |
| 1 | large red bell pepper, 6 ounces (180 g) , seeded and minced |
| 1 | serrano chile pepper, seeded and minced |
| 1/4 | cup (15 g) minced fresh cilantro |
| 2 | tablespoons (30 ml) fresh orange juice |
| 1 | tablespoon (15 ml) fresh lime juice |
| 1 | teaspoon (5 ml) brown sugar |
- In a small bowl, combine pineapple, onion, bell pepper, and chile pepper. Sprinkle with cilantro and toss again.
- In a small cup, whisk together orange juice, lime juice, and brown sugar. Drizzle over pineapple mixture and gently stir. Allow to stand at room temperature for at least 30 minutes before serving.
| Per 1/4 cup serving: | 61 calories (5% calories from fat), 1 g protein, trace total fat (0 g saturated fat), 15 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 5 mg sodium |
| Diabetic Exchanges: | 1 carbohydrate (1/2 fruit, 1 vegetable) |
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