Green pepper salsa
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Green bell peppers, cored, seeded, and chopped | |
| 1 | cup | Tomato puree |
| 1 | tablespoon | Olive oil |
| 1 | small | Onion, chopped |
| 7 | Sprigs fresh cilantro or parsley | |
| 1 | Clove garlic, mashed through a press | |
| 1 | teaspoon | Hot pepper sauce, or to taste |
| 1 | tablespoon | Minced fresh oregano, or 1 teaspoon dried |
Directions
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]