Chargrilled red pepper and tomato salsa
prep: 15 minutes
cook: 30 minutes
serving: 6
Nutrition Facts
each serving
KCal
65
Carbs
10.6g
fiber
4.6g
Protein
2.1g
Fat
0.6g
Saturates
0.1g
Sugars
9.6g
Salt
0.04g
Fruit/Veg Portion
2
Ingredients
all 11 types- 3 red peppers, deseeded and quartered
- 2 red onions, cut into wedges
- 200g ripe tomatoes, chopped
- 1 heaped tbsp tomato puree
- 1 tsp ground cumin
- 1 tsp oregano
- pinch chilli flakes (or 1 small fresh chilli, finely chopped)
- 25g coriander, finely chopped
- 1 carrot, cut into batons
- 6cm cucumber, cut into batons
- 1 yellow pepper, cut into batons
Directions
4 steps in totalStep 1
Preheat the oven to 190°C/ gas mark 5.
Step 2
Roast the peppers and onions for 25-30 minutes, turning occasionally to ensure even cooking.
Step 3
Remove any charred pieces and discard. Reserve half the peppers and onions, then add the other half to a blender with the tomatoes, tomato puree, cumin, oregano and chilli flakes. blend until smooth.
Step 4
Chop the rest of the onion and red pepper, then stir into the blended ingredients along with the fresh coriander. Stir in the remaining ingredients and serve with the vegetable sticks.
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