Fresh and Spicy Salsa
Combining fresh and roasted tomatoes adds a great depth of flavor to this easy salsa recipe.
Low-calorie, Low-fat, Low-carb, Vegetarian, Lactose-free
INGREDIENTS | MAKES 3 CUPS
- 3 pounds tomatoes
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 jalapeño pepper
- 1 green bell pepper, chopped
- ½ cup chopped red onion
- 2 tablespoons lemon juice
- ⅛ teaspoon cayenne pepper
Preheat oven to 400°F.
Cut 3 tomatoes in half; place cut-side up on cookie sheet. Top each tomato with some garlic. Drizzle with olive oil and sprinkle with salt. Roast for 15 to 25 minutes or until tomatoes have some brown spots. Remove from oven and cool.
Chop remaining tomatoes and place in bowl.
Seed and mince jalapeño and add to chopped tomatoes along with green bell pepper and red onion.
Chop cooled roasted tomatoes and add to salsa. Sprinkle with lemon juice and cayenne pepper and stir gently.
Cover and chill for 1 to 2 hours before serving.
PER SERVING Calories: 48 | Fat 3 g | Protein: 4 g | Sodium: 45 mg | Carbohydrates: 6 g | Fiber: 4 g
Salsa Is Simple
Why buy prepared salsa at the store when you can make your own from scratch? Making salsa at home allows you to save money and customize according to your tastes. In the mood for a hearty bean salsa? Throw in some black or pinto beans. In the mood for a fresher garden salsa? Add in some fresh corn. The possibilities are endless.
