Roasted Tomato Bell Pepper Salsa
Roasted Tomato Bell Pepper Salsa
Prep Time25 minutes mins
Total Time25 minutes mins
Course: Chutney /Dips, Side Dish
Cuisine: Mexican
Keyword: Mexican, nachos, roasted tomato, tomato salsa
Calories: 91kcal
Author: Anjana Chaturvedi
- 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
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
NOTE-
Can use either fresh or tinned pineapple
left over roasted tomato bell pepper salsa can be refrigerated for a day
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