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Home : Diabetic Recipes : Sauces_and_Condiments

Roasted Pepper Salsa

Yield: 3-1/4 cups
Servings: 13 (1/4-cup) servings.
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  • 1 large roasted red bell pepper, seeded and chopped
  • 1 small yellow bell pepper, seeded and chopped
  • 1 poblano pepper, seeded and chopped (see notes)
  • 1 large tomato, seeded and chopped
  • 2 scallions, green part only, chopped
  • 1/2 cup chopped sweet onion
  • 1/2-1 Tbsp. (or to taste) finely chopped fresh oregano, or 1/2-1 tsp. dried
  • 1-2 Tbsp. fresh lime juice, according to taste
  • Salt and ground white pepper, to taste


  1. In a mixing bowl, combine the red, yellow, and poblano pepper, the tomato, scallions, sweet onion, oregano, and lime juice.
  2. Let the salsa sit at least 20 minutes for flavors to meld.
  3. Before serving, season to taste with salt and white pepper to taste, if desired.

Nutritional Information (Per Serving)
Calories: 14
Protein: 0.5 g
Sodium: 2 mg
Fat: 0.5 g
Saturated Fat: 0 g
Dietary Fiber: 1 g
Carbohydrates: 3 g
Exchanges: 1 Vegetable

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