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Categories: Sauces and condiments, Vegetarian

Roasted Red and Green Pepper Salsa

Salsas are wonderful garnishes for all kinds of foods, from grilled meats to sandwiches to salads. You can buy prepared salsas, of course, but here are some recipes for fresh-tasting salsas that are easy to make. Dish them up right ... Read more

Total time: 30 minutes | Serves 6 to 12
Note: This can be served immediately, but the flavors develop more if allowed to sit one to two days in the refrigerator.
  • 2 large red bell peppers
  • 1 large green bell pepper
  • 1 (4-ounce) can diced green chiles, drained
  • 2 large plum tomatoes, seeded and diced
  • 3 tablespoons minced red onion
  • 1 canned chipotle chile in adobo sauce, pureed
  • 1/4 teaspoon minced garlic
  • 2 tablespoons honey
  • 1 teaspoon white wine vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon minced cilantro
  • 1 teaspoon salt

Step 1Heat the broiler with a rack set 5 inches from the heat source. Cut the sides off the red and green peppers in flat slabs; discard the core and seeds. Arrange the slabs in a single layer, skin side up, on a foil-lined baking sheet. Broil until blackened, about 4 to 5 minutes. Remove them from the broiler; wrap the peppers in the foil lining. When cool enough to handle, remove the skins and dice the peppers.

Step 2Combine the peppers, chiles, tomatoes, onion, chipotle, garlic, honey, vinegar, lime juice, cilantro and salt in a bowl. Toss well to mix. Taste; adjust the chipotle, honey, lime juice and salt, if necessary.

Each of 12 servings:
25 calories; 365 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 6 grams carbohydrates; 1 gram protein; 0.90 gram fiber.
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