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Roasted Summer Salsa


Roasted Summer Salsa

I have a favorite snack. It’s called chips and salsa. All my favorite restaurants give me as much as I want of it for free, and I’m not sure if that’s a good or a bad thing. It’s bad, because of the chips, but I’m human and I eat chips on occasion, especially at my favorite Tex-Mex restaurants where they are served with a bottomless supply of salsa (that’s the good part). Salsa, how I do love you.

My love for this delicious creation is so extreme that I decided to create my own version, which I decided to call Roasted Summer Salsa. This recipe is me trying to cling on to what’s left of summer.

Roasted Summer Salsa Ingredients

I’m starting to feel a chill in the air, and even though winter is my favorite season, it still makes me sad, because certain foods don’t have the same punch as they do in summer. Like salsa. As much as I love salsa, it’s not so great eating it during winter when you’re freezing your booty off, as it is eating it during summer.

The cold yummy tomato-y goodness scooped up on a chip is the perfect snack for a summer day. Even though I try my very best to cut all processed foods from my diet, chips are still my kryptonite.

Chips, though, are not the only thing that’s great with salsa. I put it on almost everything I can. I probably use it the same way some people use ketchup. The difference being: there’s just no comparing a tangy fresh tomato salsa to processed artificial ketchup. There is just no beating the taste of freshness and our Roasted Summer Salsa is my new favorite.

Roasted Summer Salsa Alt

Roasted Summer Salsa Ingredients

Roasted Red Pepper Summer Salsa

A easy salsa recipe with a twist. This yummy Roasted Red Pepper Summer Salsa recipe needs just 6 ingredients and 45 minutes to make. Low-Carb. Keto. Gluten-Free. Paleo.
5 from 1 vote
Print Pin Rate
Course: Condiment
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 66kcal

Ingredients

  • 1 red bell pepper
  • 4 roma tomatoes
  • 1 small onion (diced)
  • 1 fresh jalapeño pepper (seeded and finely chopped)
  • 1 lime (only the juice)
  • 2 tbsp fresh cilantro (roughly chopped)
  • 2 tbsp oil
  • to taste salt and pepper

Instructions

  • Preheat the oven to 450ºF/230ºC.
  • Coat the red pepper and roma tomatoes with the oil and place onto a baking sheet. Slide into the oven and let it cook for 30 minutes.
  • Remove from the oven and set aside to cool down.
  • Once the pepper and tomatoes are cold, toss into a food processor.
  • Add the rest of the ingredients.
  • Give everything a quick pulsing blitz until it reached your desired consistency.
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Tips and Tricks:
1. If you do not have a food processor, you can also chop the red pepper and tomato by hand, just be sure that none of the juiced go to waste!
 

Nutrition

Calories: 66kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 178mg | Fiber: 2g | Sugar: 3g | Vitamin A: 999IU | Vitamin C: 38mg | Calcium: 12mg | Iron: 1mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

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