Roasted Tomato Salsa Recipe
Ingredients
- 4 med. tomatoes
- 1/4 c. roasted red pepper, finely minced
- 2 jalapenos, stemmed, seeded, finely minced
- 1 lg. clove garlic, crushed
- 2 T minced fresh cilantro
- 1 teaspoon grated lime peel
- 1/2 teaspoon salt
- 1 T fresh lime juice
- 1 T extra virgin olive oil
Directions
- Roast tomatoes. Place tomatoes on rack in broiler pan; broil four inches from heat source for 5 min. Turn, roast 5 min more. Cool for 10 min. Peel away charred skin, halve and core tomatoes, squeezing slightly. Remove seeds and liquid.Chop tomatoes, place in medium bowl. Add in minced red pepper and jalapenos, garlic, cilantro (peel) zest, salt, lime juice and oil; mix well. Let stand one hour to allow flavors to blend. Or possibly store, covered, in refrigerator. To serve, warm to room temperature. Serves 2.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 521g | |
| Calories 140 | |
| Calories from Fat 49 | 35% |
| Total Fat 5.63g | 7% |
| Saturated Fat 0.79g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1187mg | 49% |
| Potassium 1193mg | 34% |
| Total Carbs 22.12g | 6% |
| Dietary Fiber 6.9g | 23% |
| Sugars 13.6g | 9% |
| Protein 4.78g | 8% |
