Recipe Details

Roasted Pepper and Cherry Tomato Salsa

Number of Servings: 28

Serving Size: 2 Tbsp

NO sodium, great taste salsa. Serve with baked pita wedges and marinated chicken enchilladas with black beans.

Name: Amount:
medium red peppers 2
medium yellow pepper 1
jalapeño pepper, seeded and minced 0.50
red onion, minced 0.50
garlic cloves, minced 2
red wine vinegar or fresh lime juice 2 Tbsp
minced cilantro 2 Tbsp
olive oil 2 tsp
chili powder 1 tsp
Salt and pepper to taste
1:

Place the whole red and yellow peppers directly on an open stove flame. With long-handled tongs, keep turning the peppers until most of the skin has blackened. Place the peppers in a bowl and cover with plastic wrap. Set aside to cool.

2:

Alternative method 1: Cut the peppers in half, and remove the seeds and white membrane. Place the peppers, skin side up, under an oven broiler, about 4 to 5 inches from the heat source. Broil the peppers until they are blackened. Place the peppers in a bowl, and cool as above.

3:

Alternative method 2: Cook the whole peppers on an outdoor charcoal or gas grill. Place the peppers directly on a grill rack that has been coated with nonstick cooking spray. Set the heat to medium high. Cover the grill. Using long-handled tongs, keep checking the peppers by turning them to make sure all sides have blackened. Cool as above.

4:

Once the peppers have cooled enough that they can be handled, remove them from the bowl. Peel off the charred skin with your fingers, using a paper towel for assistance. Don’t worry about removing every bit of skin.

5:

Discard the seeds and chop the peppers into a medium dice. Add them to a medium bowl.

6:

Add the remaining ingredients, cover, and let sit for about 1 hour.

Nutritional Information (per serving)
Calories 10
Calories from Fat 0
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Potassium n/a
Carbohydrates 2g
Dietary Fiber 0g
Sugars 1g
Protein 0g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange Free food