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Bell Pepper Salsa

Yield Makes 4 servings

Ingredients

  • 1 cup coarsely chopped firm-ripe tomatoes
  • 1 cup coarsely chopped red bell peppers
  • 2 cloves chopped garlic
  • 1 teaspoon olive oil
  • 1/2 cup fresh cilantro
  • 1/3 cup chopped green onions
  • 1 1/2 teaspoons balsamic vinegar
  • 1/4 teaspoon sugar
  • salt

Nutrition Information

  • calories 33
  • caloriesfromfat 36 %
  • protein 0.9 g
  • fat 1.3 g
  • satfat 0.2 g
  • carbohydrate 5.1 g
  • fiber 1.3 g
  • sodium 6.8 mg
  • cholesterol 0.0 mg

How to Make It

  1. In an 8- or 9-inch square pan, combine 1 cup coarsely chopped firm-ripe tomatoes, 1 cup coarsely chopped red bell peppers, 2 cloves chopped garlic, and 1 teaspoon olive oil. Cover tightly with foil.

  2. Bake in a 350° oven until tomatoes mash easily, 50 to 60 minutes. Pour vegetable mixture into a blender or food processor. Add 1/2 cup fresh cilantro, 1/3 cup chopped green onions, 1 1/2 teaspoons balsamic vinegar, and 1/4 teaspoon sugar. Whirl until coarsely puréed. Add salt to taste.

  3. Nutritional analysis per 1/4 cup.