Roasted Red Pepper Tomato Salsa

Roasted Red Pepper & Tomato Salsa

Roasted Red Pepper & Tomato Salsa

45 minutes

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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.

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