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You are here: Home / Chutnies /Dips / Roasted Tomato Bell Pepper Salsa

Roasted Tomato Bell Pepper Salsa

2015-06-19 by Anjana Chaturvedi

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Roasted tomato,pepper and pineapple salsa
 
Roasted Tomato Bell Pepper Salsa- Salsa is a Spanish term for sauce. Its very popular in Mexican cuisine as a dipping sauce.Though salsa is often tomato based but there are so many versions of making salsa which are made with different combo of vegetable and fruits .all though raw salsa is more popular but cooked salsa is also preferred as it has a better shelf life then the raw salsa.
Roasted tomato bell pepper Salsa is often served with Nachos,Burritos etc as a dipping sauce or as a side dish with main course meal.
I have made this salsa with roasted tomato and capsicum which lends a very nice smoky flavour but you can also make it with raw vegetables.You may also like these Delicious Recipes-

  • Sweet tomato chutney
  • MTR style Khara Bhath
  • Cheesy Pizza Puffs
  • Ragi Aloo Poori
  • Kashmiri Dum Aloo
  • Bengali Mishti Pulao
  •  Kutchi Dabeli

 

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Roasted tomato bell pepper salsa
Print Recipe
3.20 from 5 votes

Roasted Tomato Bell Pepper Salsa

Roasted Tomato Bell Pepper Salsa
Prep Time25 mins
Total Time25 mins
Course: Chutney /Dips, Side Dish
Cuisine: Mexican
Keyword: Mexican, nachos, roasted tomato, tomato salsa
Calories: 91kcal
Author: Anjana Chaturvedi

Ingredients

  • 4 Tomatoes / Tamatar
  • 1 Bell Peppers / Capsicum / Shimla Mirch medium sized
  • 1 slice of Pineapple / Annanas (optional)
  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 1 tsp Green Chillies / Hari Mirch chopped
  • 2.5 tsp Olive Oil / Zeitoun Ka Tel
  • 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1 tsp Chilli Flakes / Kuti Lal Mirch

Instructions

  • Roast tomatoes and bell peppers directly on open flame or broil in an oven.
  • Grill till they are charred all over.
  • Peel tomato and capsicum and chop into pieces
  • Now add the pieces in the mixer jar with fresh coriander,sliced pineapple and chopped green chili.
  • Grind every thing coarsely(don't make puree )
  • Take out in a bowl and add salt,lemon juice and olive oil.
  • Serve roasted tomato bell pepper salsa chilled with Nachos

Notes

NOTE-
Can use either fresh or tinned pineapple
left over roasted tomato bell pepper salsa can be refrigerated for a day
 

Nutrition

Calories: 91kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 22mg | Potassium: 536mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3800IU | Vitamin C: 114.7mg | Calcium: 20mg | Iron: 0.5mg

Filed Under: Chutnies /Dips, Pickles Tagged With: Bachelor's cooking, bell peppers, chutney, dipping sauce, Mexican food, No onion garlic recipe, Pickles and Chutneys, side, tomato

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Comments

  1. Kushi S says

    2015-06-19 at

    It looks so colorful and yummy dear

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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