When you first begin eating heart healthy foods it’s important to enjoy the foods you love. I’ve found the easiest way to make the switch is to identify “freebie” recipes that can easily be converted to high-veggie, low-salt versions.
This delicious Roasted Tomato Mango Salsa needs no salt to complete it’s amazing flavor. Smokey, tangy, and surprisingly sweet with no added sugar or salt.
You’ll note in the nutrition section that I’m showing a 1/2 cup serving of salsa which is 10 times more than the standard serving on a jar of canned salsa. How does it compare to the grocery store versions? A 1/2 cup serving weighs in at 13.1mg of sodium. 1/2 cup for jarred salsa? Somewhere around 2,600 mg of sodium. Eeek!
Roasting the tomatoes develops their flavor and sweetness. Roasting the jalapeno mellows it’s bite considerably and adds to the roasted flavor of this salsa. Definitely do not skip this step!
Store this salsa in the fridge for up to a week but be aware the flavor will diminish slightly over time. Luckily I never seem to keep a batch longer than a few days, it’s so good.
Enjoy with no salt added tortilla chips. Just keep track of your total sodium intake as even “no salt” chips still have some sodium in them.
Give this salsa a try and let me know what you think.
- 4 Roma tomatos
- 1 jalapeno pepper
- 1 mango
- 1/2 red onion
- 1 lime
- 1 clove garlic
- 1 head cilantro
- 1 8 oz can no salt added tomato sauce
- In an iron skillet or heavy pan roast the tomatoes and jalapeno over medium-low heat for 15 minutes, turning often to avoid sticking. Skins will be blistered black. Set aside and allow to cool.
- Combine the diced mango, diced red onion, finely diced garlic, chopped cilantro, lime juice, and tomato sauce in a bowl. When cool, dice the tomatoes and finely julienne and dice the jalapeno.
- Add to bowl and mix well.