Roasted Green Tomatoes and Sweet Peppers Salsa

You can never have too many side dish recipes, so give Roasted Green Tomatoes and Sweet Peppers Salsan a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 162 calories, 4g of protein, and 9g of fat per serving. This recipe serves 5. For $1.31 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 33 people have made this recipe and would make it again. Head to the store and pick up green tomatoes, peppers, salt, and a few other things to make it today. It is brought to you by Roti 'n' Rice. A couple people really liked this Mexican dish. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns an amazing spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Sautéed Green Beans With Peppers And Tomatoes, Fermented Green Tomatoes and Hot Peppers, and Chickpeas With Tomatoes And Sweet Peppers.

Servings: 5

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 bunch cilantro

3 tbsp extra virgin olive oil

6 cloves garlic, peeled

3 lbs (1.4kg) green tomatoes

1 lime

12 oz (340g) sweet peppers

Salt to taste

Equipment:

baking pan

tongs

oven

blender

Cooking instruction summary:

Depending on the size of your green tomatoes, either halve or cut them into chunks. Place on a baking tray and drizzle with 2 tablespoons of extra virgin olive oil.Cut off the stems from the sweet peppers. Then cut into half lengthwise. Remove seeds and place on another baking tray. Drizzle with 1 tablespoon extra virgin olive oil.Roast green tomatoes and sweet peppers in a 425F (220C) for 20 minutes. Half way through, flip the tomatoes and sweet peppers using a pair of tongs. Remove from the oven. When cool enough to handle, peel off as much of the skin as possible from the roasted green tomatoes. Place roasted green tomatoes, sweet peppers, garlic, and cilantro in the blender. Squeeze in the lime juice and add the salt. Blend until desired consistency. Transfer to clean jars. Keep refrigerated and consume within a week.

 

Step by step:


1. Depending on the size of your green tomatoes, either halve or cut them into chunks.

2. Place on a baking tray and drizzle with 2 tablespoons of extra virgin olive oil.

3. Cut off the stems from the sweet peppers. Then cut into half lengthwise.

4. Remove seeds and place on another baking tray.

5. Drizzle with 1 tablespoon extra virgin olive oil.Roast green tomatoes and sweet peppers in a 425F (220C) for 20 minutes. Half way through, flip the tomatoes and sweet peppers using a pair of tongs.

6. Remove from the oven. When cool enough to handle, peel off as much of the skin as possible from the roasted green tomatoes.

7. Place roasted green tomatoes, sweet peppers, garlic, and cilantro in the blender. Squeeze in the lime juice and add the salt. Blend until desired consistency.

8. Transfer to clean jars. Keep refrigerated and consume within a week.


Nutrition Information:

Quickview
162k Calories
4g Protein
9g Total Fat
20g Carbs
53% Health Score
Limit These
Calories
162k
8%

Fat
9g
14%

  Saturated Fat
1g
8%

Carbohydrates
20g
7%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
234mg
10%

Get Enough Of These
Protein
4g
9%

Vitamin C
125mg
152%

Vitamin A
2164IU
43%

Vitamin K
43µg
41%

Vitamin B6
0.43mg
22%

Manganese
0.43mg
22%

Potassium
726mg
21%

Fiber
4g
19%

Vitamin E
2mg
17%

Copper
0.32mg
16%

Vitamin B5
1mg
15%

Vitamin B1
0.22mg
15%

Iron
1mg
10%

Phosphorus
100mg
10%

Magnesium
36mg
9%

Vitamin B3
1mg
9%

Folate
34µg
9%

Vitamin B2
0.14mg
8%

Calcium
55mg
6%

Selenium
1µg
2%

Zinc
0.35mg
2%

covered percent of daily need
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