Green pepper salsa

Yield: 1 servings

Measure Ingredient
4 \N Green bell peppers, cored, seeded, and chopped
1 cup Tomato puree
1 tablespoon Olive oil
1 small Onion, chopped
7 \N Sprigs fresh cilantro or parsley
1 \N Clove garlic, mashed through a press
1 teaspoon Hot pepper sauce, or to taste
1 tablespoon Minced fresh oregano, or 1 teaspoon dried

Combine the peppers, tomato puree, olive oil, and onion in a 4- cup measure. Cover with vented plastic wrap and microwave on full power until the peppers are just tender, about 4½ minutes. Uncover and let the mixture cool for about 5 minutes.

Scoop the pepper mixture into a blender and toss in the cilantro, garlic, hot pepper sauce, and oregano. Whiz until not quite pureed, about 2 to 3 seconds.

Serve warm with omelets, grilled chicken, beans, or tortillas. Serve cold with chilled poached fish. Freeze in meal-sized containers for up to six months, adjusting the spices after thawing.

Makes about 1 ½ cups.

Per ¼ cup portion: 60 Calories, 2 g Protein, 9 g Carbohydrates, 3 g Fat, ⅖ g Saturated Fat, 0 mg Cholesterol, 22 mg Sodium [THE WASHINGTON POST; August 29, 1990]

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