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.
Servings: 6 servings
- 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 tablespoon fresh cilantro (roughly chopped)
- 2 tablespoon oil
- to taste salt and pepper
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.
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!
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