Smoky chipotle pepper salsa
Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 12 mins
Vegetarian, Vegan, Low-fat, Super healthy
- Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
- Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.
Per serving
55 kcalories, protein 2g, carbohydrate 8g, fat 2 g, saturated fat 0g, fibre 2g, sugar 7g, salt 0.06 g
Recipe from Good Food magazine, July 2010.
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http://www.bbcgoodfood.com/recipes/589628/
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 10 mins
Cook 12 mins
Vegetarian, Vegan, Low-fat, Super healthy
Ingredients
- 2 red peppers , halved lengthways
- 6 ripe tomatoes , halved
- 1 garlic clove , crushed
- juice 1 lime
- 1 tbsp extra-virgin olive oil
- 2 tsp chipotle paste
- 1 red onion , finely chopped
- 20g pack coriander , roughly chopped
Per serving
55 kcalories, protein 2g, carbohydrate 8g, fat 2 g, saturated fat 0g, fibre 2g, sugar 7g, salt 0.06 g
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