1/2 cup finely chopped red bell pepper
Cook bell pepper, onion and chili in 8-inch nonstick skillet over medium heat, stirring frequently, until tender. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until chilled. ABOUT 2-1/2 CUPS SALSA.
Contributor: Betty Crocker's Low-Fat
Yield: 40 servings
Preparation Time: 0:00
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