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-
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
★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback! If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka
You can also follow me on Pinterest , Facebook ,Twitter, Instagram and You Tube for more delicious recipes and updates.
Roasted Tomato Bell Pepper Salsa
Roasted Tomato Bell Pepper Salsa
Prep Time25 mins
Total Time25 mins
Calories: 91kcal
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 Can use either fresh or tinned pineapple
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
It looks so colorful and yummy dear