Maayeka

Indian Vegetarian Recipes - No Onion No Garlic

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

Roasted Tomato Bell Pepper Salsa

by

Jump to Recipe Print Recipe
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-

 

★ 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
Print Recipe
3.20 from 5 votes

Roasted Tomato Bell Pepper Salsa

Roasted Tomato Bell Pepper Salsa
Prep Time25 minutes
Total Time25 minutes
Course: Chutney /Dips, Side Dish
Cuisine: Mexican
Keyword: Mexican, nachos, roasted tomato, tomato salsa
Servings: 0
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

Comments

3.20 from 5 votes (5 ratings without comment)