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Tomato Salsa

Cumin and mango give this salsa an exotic twist

tomato salsa recipe

Travis Rathbone (Food Styling: Roscoe Betsill)

Mango adds a touch of sweetness to this salsa.

Yield: About 2 1/2 cups

2 cups seeded, chopped tomatoes (red, yellow, and orange)

1/4 cup diced red onion

1/2 teaspoon minced garlic

3/4 teaspoon freshly ground cumin, roasted

2 tablespoons freshly squeezed lemon juice

1 jalapeño pepper, seeded and diced

1 banana pepper, stemmed and diced

1/4 cup diced green mango (optional)

Salt and pepper

1/2 cup minced cilantro leaves (for garnish)

Combine the first seven ingredients and the mango, if using. Season to taste with salt and pepper. Refrigerate. Just before serving, garnish with the cilantro.

Nutrients per serving (1/4 cup):

27 calories, 1g protein, 6g carbo ­ hydrates, 1g fiber, 0g fat, 0mg cholesterol, 245mg sodium

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