Place tomato paste, lime juice, garlic powder, salt, and onion in a food processor. Cover and process until onion is finely chopped. Add cilantro and 1 can diced tomatoes and green chilies. Pulse until just mixed. Transfer to a serving dish and stir in remaining can of diced tomatoes and green chilies. Serve at once or refrigerate (flavor improves if chilled 1–2 hours).
Calories: 25 calories, Carbohydrates: 5 g, Protein: 1 g, Fat: <1 g, Saturated Fat: <1 g, Sodium: 222 mg, Fiber: 1 g
Exchanges per serving: 1 nonstarchy vegetable.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.