Fresh Pepper Salsa
Tomatoes are a great source of the antioxidant vitamin C, but are also classified as a nightshade vegetable. Try this salsa without worrying about inflammation. You can also get creative and make your salsa with other vegetables, fruits, and spices.
INGREDIENTS | YIELDS 1 PINT
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 or 2 poblano chilies
- 2 Anaheim chilies
- 1 or 2 jalapeño peppers
- 2 cloves garlic
- ¼ of a red onion
- Juice of ½ lime
- Freshly crushed black pepper, to taste
- Canola oil (enough to coat the pan)
- Cilantro, chopped, to taste (optional)
Place all ingredients (except the oil) in a food processor and pulse until desired chunkiness results. Taste and adjust for saltiness and heat.
In a medium pot, heat oil until slightly smoking. Add blended pepper mixture. Cook on high for 8 to 10 minutes, stirring occasionally. Sprinkle some chopped cilantro on top, if desired.
Serve hot, cold, or at room temperature with tortilla chips, as a garnish for fish or poultry, or in your favorite burrito.
PER SERVING: Calories: 104 | Fat: 1 g | Protein: 3 g | Sodium: 6 mg | Fiber: 6 g | Carbohydrate: 23 g
