Whip up this easy and flavorful salsa for anything from a fiesta to a simple snack.

By Michael Tyrrell

Chipotle Tomato Salsa

Makes: 6 cupsPrep: 15 minutes

2 cans (28 ounces each) diced fire-roasted tomatoes, drained1 medium-size red onion, chopped1/2 medium-size sweet green pepper, cored, seeded, and chopped3 cloves garlic, thinly sliced2 canned chipotle chilies in adobo sauce, seeds removed and chopped2 tablespoons fresh lime juice1 tablespoon adobo sauce from can1 tablespoon olive oil1 tablespoon sugar1 teaspoon dried oregano1 teaspoon salt1/2 cup fresh cilantro leaves, rinsed and chopped

1. In large bowl, stir together tomatoes, onion, green pepper, garlic, chipotle chilies, lime juice, adobo sauce, olive oil, sugar, oregano, and salt. Stir in chopped cilantro.

2. Store in airtight jars in refrigerator for up to 2 weeks.

Nutrient Value Per Tablespoon: 6 calories, 0g fat (0g saturated), 0g protein, 1g carbohydrate, 0g fiber, 44mg sodium, 0mg cholesterol

Originally provided in the January 2009 issue of Family Circle magazine.