Fresh Plum Salsa

Allrecipes - - In Season -

2½ cups diced plums (about

4 plums) (Use a va­ri­ety of plums to add more color.) 2 large (8-ounce) toma­toes,

chopped

1 poblano chile pep­per, seeded and finely chopped (about ¾ cup)

½ cup finely chopped red onion 2 ta­ble­spoons chopped fresh

cilantro (op­tional)

1 tea­spoon lime juice 1 tea­spoon minced gar­lic ¾ tea­spoon salt

¼ tea­spoon black pep­per ¼ tea­spoon chili pow­der

Stir to­gether all ingredients in a large bowl. Chill, cov­ered with plas­tic wrap, at least 1 hour or up to overnight to al­low fla­vors to blend. If de­sired, serve on toasted bread with bur­rata or feta cheese. (Salsa keeps up to 5 days, cov­ered and chilled.)

“Plums are so per­fect for a fruit salsa, par­tic­u­larly if they’re firm and

just a bit tart. I brought this to a party, and it was

a huge hit. It tasted great with reg­u­lar tor­tilla chips and with sweet potato chips.”

– BEV “This is awe­some! It’s very easy to sub­sti­tute ingredients if you hap­pen to be miss­ing any.”

– CARRINE YORK

ar­magazine.com/fresh-plum-salsa PER ⅓-CUP SERV­ING: 24 CAL; 0.2g FAT(0g SAT); 0.7g PRO; 5.5g CARB; 0.9g FIBER; 120mg SODIUM; 3.8g SUG­ARS

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