Fire Roasted Salsa
This fire roasted tomato salsa combines the deep flavor of roasted tomatoes, peppers, and onions with zesty spices for a delicious salsa perfect with breakfast, lunch, dinner as a topping or dip.
Servings: 8
Calories: 20kcal
Ingredients
- 3 long sweet peppers
- 1 green bell pepper
- 4 tomatoes large
- 1 yellow onion
- Nutiva avocado oil to drizzle the vegetables
- Lime juice Fresh, from two limes
- ½ teaspoon cumin
- 1 teaspoon salt
- 1 bundle cilantro
Instructions
- Place the long sweet peppers, green bell pepper, tomatoes, and onion on a rimmed baking dish and drizzle with avocado oil
- Roast the vegetables at 450 for about 20 minutes until the skin on the peppers is blistered.
- Add all the ingredients to a food processor and blend until you reach your desired conistency.
Video
Notes
Storage
- Refrigerate for up to 5 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- Defrost overnight in the refrigerator before serving.
- It's best to use avocado oil or any oil with a high smoke point for roasting vegetables.
- Use a baking sheet with a lip to contain any juices that may seep from the veggies as they roast.
Nutrition
Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 295mg | Potassium: 195mg | Fiber: 1g | Sugar: 3g | Vitamin A: 578IU | Vitamin C: 21mg | Calcium: 12mg | Iron: 0.3mg
