EASY STRAWBERRY SALSA

My salsa is sweet and colorful, with just a little bit of a bite from jalapeno peppers. I use fresh strawberries and my own home-grown vegetables, but you can also use produce that’s available year round. It’s delicious with chips or even as a topping for grilled chicken or pork.

—Dianna Wara, Washington, IL

Prep: 20 min. + chilling • Makes: 16 servings

• 3 cups chopped seeded tomatoes (about 4 large)
• 1 ⅓ cups chopped fresh strawberries
• ½ cup finely chopped onion (about 1 small)
• ½ cup minced fresh cilantro
• 1 to 2 jalapeno peppers, seeded and finely chopped
• ⅓ cup chopped sweet yellow or orange pepper
• ¼ cup lime juice
• ¼ cup honey
• 4 garlic cloves, minced
• 1 tsp. chili powder
•  Baked tortilla chip scoops

In a large bowl, combine first 10 ingredients. Refrigerate, covered, at least 2 hours. Serve with chips.

Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

¼ cup: 33 cal., 0 fat (0 sat. fat), 0 chol., 4mg sod., 8g carb. (6g sugars, 1g fiber), 1g pro. Diabetic exchanges: ½ starch.