Mexican antipasti gluten free dairy free paleolithic lacto ovo vegetarian primal whole 30 vegan antipasti condiment starter snack appetizer dip antipasto hor d'oeuvre spread

Roasted Red Pepper & Tomato Salsa

Name: Roasted Red Pepper & Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 Handful cilantro; 0.5 teaspoon cumin; 4 cloves garlic; 0.5 jalapeno pepper; 1 juice of lime; 2 tablespoons olive oil; 0.5 medium onion; 0.5 bell pepper; 8 servings salt ** i used sea salt; 5 medium tomatoes

Ingredients

cilantro1 Handful
cumin0.5 teaspoon
garlic4 cloves
jalapeno pepper0.5
juice of lime1
olive oil2 tablespoons
onion0.5 medium
bell pepper0.5
salt ** i used sea salt8 servings
tomatoes5 medium

Instructions

Preheat oven to broil.Cut tomatoes in half and onions in quarters and arrange on a tin-foil lined baking sheet.Add the red pepper, garlic cloves (whole & with skin) and hot pepper.

Drizzle with a bit of olive oil & salt.Broil for 10 min, until skin on tomatoes and pepper begins to char.Cool for 5 min.Remove tomato, pepper and garlic skins.Throw all veggies (except cilantro & lime) into food processor.Pulse 2-4 times (you want to leave it a bit chunky).Toss in a bowl with cilantro and lime juice.Add cumin and salt to taste.Serve with corn chips or toasted pita chips.

❤️