Roasted Red Pepper & Tomato Salsa
You can never have too many hor d'oeuvre recipes, so give Roasted Red Pepper & Tomato Salsan a try. One portion of this dish contains about 1g of protein, 4g of fat, and a total of 53 calories. This recipe serves 8 and costs 42 cents per serving. This recipe is typical of Mexican cuisine. 2 people have made this recipe and would make it again. If you have olive oil, salt ** i used sea salt, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is brought to you by Foodista. Overall, this recipe earns a solid spoonacular score of 56%. If you like this recipe, take a look at these similar recipes: Roasted Red Pepper & Tomato Salsa, Roasted Red Pepper Salsa, and Roasted Red Pepper-Tomato Pizza with Goat Cheese, Basil and Red Chili Oil.
Servings: 8
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
Handful of fresh cilantro
1/2 teaspoon cumin
4 cloves garlic, chopped
1/2 habanero or jalapeno pepper
1 Juice of lime
2 tablespoons olive oil
1/2 medium onion
1/2 red pepper
Salt (to taste)** I used smoked sea salt
5 medium tomatoes
Equipment:
oven
baking sheet
aluminum foil
food processor
bowl
Cooking instruction summary:
- Preheat oven to broil.
- Cut tomatoes in half and onions in quarters and arrange on a tin-foil lined baking sheet.
- Add the red pepper, garlic cloves (whole & with skin) and hot pepper. Drizzle with a bit of olive oil & salt.
- Broil for 10 min, until skin on tomatoes and pepper begins to char.
- Cool for 5 min.
- Remove tomato, pepper and garlic skins.
- Throw all veggies (except cilantro & lime) into food processor.
- Pulse 2-4 times (you want to leave it a bit chunky).
- Toss in a bowl with cilantro and lime juice.
- Add cumin and salt to taste.
- Serve with corn chips or toasted pita chips.
Step by step:
1. Preheat oven to broil.
2. Cut tomatoes in half and onions in quarters and arrange on a tin-foil lined baking sheet.
3. Add the red pepper, garlic cloves (whole & with skin) and hot pepper.
4. Drizzle with a bit of olive oil & salt.Broil for 10 min, until skin on tomatoes and pepper begins to char.Cool for 5 min.
5. Remove tomato, pepper and garlic skins.Throw all veggies (except cilantro & lime) into food processor.Pulse 2-4 times (you want to leave it a bit chunky).Toss in a bowl with cilantro and lime juice.
6. Add cumin and salt to taste.
7. Serve with corn chips or toasted pita chips.
Nutrition Information:
covered percent of daily need
