Sweet Mango and Roasted Tomato Salsa

Positively addictive! I like this salsa smoky, so I add a generous amount of chipotle pepper. This recipe is a great example of how spices can be perfectly safe even when they're a little hot - the key is the soluble fiber base from the baked corn chips.

Makes 6 Servings

5 ripe plum tomatoes
1 teaspoon ground chipotle pepper, or to taste*
1/4 cup fresh lime juice
2 tablespoons honey
2 small ripe mangoes, peeled and diced
baked corn chips (Tostitos) for serving

Roast or broil tomatoes until skin blisters and blackens, turning to cook evenly on all sides. Add tomatoes, chipotle, lime, and honey to a blender and puree until smooth. Pour into serving bowl and stir in diced mango. Adjust ratio of lime juice or honey to taste. Serve with baked corn chips.

* Available at many grocery stores, health food stores, spice shops, or Hispanic markets.

All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)

All content is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.

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