Pineapple-Sweet Onion Salsa with Tortilla Chips

Name: Pineapple-Sweet Onion Salsa with Tortilla Chips
Yield: 10

Diet Types:

CKD non-dialysis Diabetes Dialysis

Portions: 10

Serving Size: 2 tablespoons of salsa, 1 tortilla (cut into 8 pieces)

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Ingredients

1/3 cup fresh cilantro
1/2 small jalapeno pepper
1 medium sweet onion
2 firm ripe medium tomatoes
12 ounces canned crushed pineapple, packed in juice
1/2 teaspoon lemon zest
10 flour tortillas, 6" size
4 tablespoons trans-fat free margarine

Nutrients per serving

Calories 142

Protein 2 g

Carbohydrates 21 g

Fat 6 g

Cholesterol 0 mg

Sodium 116 mg

Potassium 148 mg

Phosphorus 32 mg

Calcium 5 mg

Fiber 1.3 g

Preparation

Preheat oven to 375° F.
Remove seeds from jalapeno pepper; coarsely chop cilantro and onion.
In a food processor, combine cilantro, jalapeno and onion. Pulse until blended, but not pureed.
Cut tomatoe into quarters and add to mixture. Pulse until tomatoes are in small pieces.
Add drained pineapple and pulse until mixture is thickened, but not pureed.
Add lemon zest. Mix until blended.
Brush flour tortillas with melted margarine.
Cut each tortilla into 8 pie-shaped pieces. Place on a lightly sprayed baking sheet.
Bake 10-12 minutes until tortillas are firm. Remove from oven and let cool.
Serve baked tortilla pieces as dipping scoops for salsa.

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Renal and renal diabetic food choices

1 starch
1/2 fruit, medium potassium
1 fat

Carbohydrate choices

1-1/2

Helpful hints

Leftover salsa will keep up to 4 days in the refrigerator.
Serve salsa with kidney-friendly tacos or burritos from DaVita.com.

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Submitted by:

DaVita renal dietitian Jennie from Georgia.

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