Spice up lean grilled hamburgers, chicken breasts, or pork tenderloin with this wonderful salsa, which gets its smoky flavor from the chipotle chile. Regulate the heat from mild to spicy by the amount of chipotle you add.

　　

Ingredients

Serves 4; 3 tablespoons per serving

　　Cooking spray

　　1 large tomato, quartered

　　1 large whole shallot or one 1 1/2-inch-thick slice of red onion, quartered

　　2 medium garlic cloves, unpeeled

　　1 tablespoon whole cilantro leaves

　　1 to 2 teaspoons fresh lime juice

　　1/2 to 2 teaspoons chopped canned chipotle pepper in adobo sauce or 1 teaspoon chopped fresh jalapeño

　　

Step 1

Preheat the oven to 400°F. Lightly spray a large baking sheet with cooking spray.

　　

Step 2

Put the tomato quarters, shallot, and garlic on the baking sheet (the garlic will be easier to peel after roasting).

　　

Step 3

Roast for 20 minutes, or until the garlic is light golden brown.

　　

Step 4

Peel the tomato and garlic, discarding the skins.

　　

Step 5

In a food processor or blender, process all the ingredients for 10 to 15 seconds, or until the desired consistency. Serve or pour into a small airtight container and refrigerate for up to four days.

　　

Nutrition information

Step 6

(Per serving)

　　

Step 7

Calories: 16

　　

Step 8

Total fat: 0.0g

　　

Step 9

Saturated: 0.0g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.0g

　　

Step 12

Monounsaturated: 0.0g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 25mg

　　

Step 15

Carbohydrates: 3g

　　

Step 16

Fiber: 1g

　　

Step 17

Sugars: 1g

　　

Step 18

Protein: 1g

　　

Step 19

Calcium: 9mg

　　

Step 20

Potassium: 130mg

　　

Dietary Exchanges

Step 21

Free

　　American Heart Association Low-Salt Cookbook, 4th Edition