Roasted pepper salsa

Yield: 1 servings

Measure Ingredient
3 Red bell peppers; roasted, peeled,
; and diced
3 Cloves garlic; chopped
¼ cup Tomato puree
1 small Red onion; diced
¼ cup Chopped fresh basil
2 tablespoons Red wine vinegar
3 tablespoons Olive oil
2 Anaheim chiles; roasted, peeled,
; and diced
½ teaspoon Dried coriander
½ teaspoon Chili powder
Salt and pepper to taste

In a large bowl, toss together the bell peppers, garlic, tomato puree, red onion, and basil. Add vinegar, olive oil, and chiles, and mix well. Season with coriander, chile powder, salt and pepper. Let stand for about 30 minutes before serving.

Makes about 1 cup.

Converted by MC_Buster.

Per serving: 565 Calories (kcal); 42g Total Fat; (62% calories from fat); 7g Protein; 49g Carbohydrate; 0mg Cholesterol; 277mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7½ Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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