Roasted Red Pepper Tomato Salsa

Roasted Red Pepper & Tomato Salsa

Roasted Red Pepper & Tomato Salsa

45 minutes

Grocery List via Instacart Instacart
Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   1 Points
Cuisine
  • Mexican
  • antipasti
  • condiment
  • starter
  • snack
  • appetizer
  • dip
  • antipasto
  • hor d'oeuvre
  • spread
Comments
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
Instructions

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.

Personal Tags 

Tags easily organize this recipes in your Preferences

Recipe Notes 

Comments