Nothing is better than salsa. It's really such a simple dish, but there are so many variations! The best part-- it's virtually calorie and fat free.
This is an Italian salsa. Yes you can eat it with tortilla chips-- let's be multi-cultural. It can also be served as a bruschetta topping, or on pasta, or with grilled chicken or fish........ the possibilities are endless.
Italian Salsa
Serves 6
4 Roma tomatoes, seeded and diced
1 red, yellow, or orange bell pepper, roasted (see below), seeded and chopped
1/4 cup chopped fresh basil
1/4 cup red onion, chopped
2 tsp olive oil
2 Tbsp balsamic vinegar
1 clove garlic, pressed and minced
1 tsp salt
Roasting the pepper: Rub pepper lightly with olive oil. Place pepper on a hot grill over medium-high heat. Turn every 4-5 minutes until all sides are charred. Remove from grill and allow to cool for handling. Peel away charred skin, leaving a few pieces of char for color. Remove stem and seeds and chop.
Mix all ingredients in a medium bowl. Refrigerate for ~1 hour prior to serving.
This is an Italian salsa. Yes you can eat it with tortilla chips-- let's be multi-cultural. It can also be served as a bruschetta topping, or on pasta, or with grilled chicken or fish........ the possibilities are endless.
Italian Salsa
Serves 6
4 Roma tomatoes, seeded and diced
1 red, yellow, or orange bell pepper, roasted (see below), seeded and chopped
1/4 cup chopped fresh basil
1/4 cup red onion, chopped
2 tsp olive oil
2 Tbsp balsamic vinegar
1 clove garlic, pressed and minced
1 tsp salt
Roasting the pepper: Rub pepper lightly with olive oil. Place pepper on a hot grill over medium-high heat. Turn every 4-5 minutes until all sides are charred. Remove from grill and allow to cool for handling. Peel away charred skin, leaving a few pieces of char for color. Remove stem and seeds and chop.
Mix all ingredients in a medium bowl. Refrigerate for ~1 hour prior to serving.
Nutrition Info per 1/4 cup serving: 45 calories, 1.8 g fat, 1 g protein, 4.8 g carbohydrates, 1.3 g fiber
Your blog is great! I came across your blog via Tasty Kitchen. Thanks for the wonderful nutrition tips, as well as the great recipes. I plan on making your autumn tenderloin this week!
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