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Ingredients1 h 10 m servings 29 cals
Original recipe yields 8 servings (2 cups)
- Combine tomatoes, mango, nectarine, red onion, and garlic in a large bowl. Stir in lemon juice, basil, lime juice, red pepper flakes, salt, and pepper.
- Grease a skillet lightly with cooking spray. Pour in tomato mixture; cook, stirring occasionally, until softened, about 15 minutes.
- Refrigerate salsa for 30 minutes before serving.
- Cook's Note:
- Any of the spices can be replaced depending on your preference. Jalapeno peppers are more traditional, but I did not have any, so I used red pepper flakes.
Per Serving: 29 calories; 0.2 g fat; 6.9 g carbohydrates; 0.7 g protein; 0 mg cholesterol; 22 mg sodium. Full nutrition