Anchovy Salsa Recipe
Servings: 1
Ingredients
- 1 lrg green bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
- 1 lrg yellow bell pepper, roasted, peeled, seeded and cut into 1/2 inch dice
- 1 sm red onion, cut into 1/2 inch dice
- 3 x cloves garlic, chopped
- 3 Tbsp. minced fresh parsley
- 2 sm cans (2 ounces each) anchovies, liquid removed, patted dry and minced Juice of 2 lemons
- 1/2 c. extra virgin olive oil Pepper to taste
Directions
- Combine ingredients in mixing bowl. Keep refrigerated for up to 24 hrs.
- Serve salsa with chips or possibly plain croutons.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 429g | |
| Calories 123 | |
| Calories from Fat 6 | 5% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.15g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Potassium 798mg | 23% |
| Total Carbs 28.54g | 8% |
| Dietary Fiber 5.3g | 18% |
| Sugars 9.64g | 6% |
| Protein 4.5g | 7% |
