Red pepper & tomato salsa

Red pepper & tomato salsa

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(7 ratings)

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Cooking time

Prep: 10 mins

Skill level

Easy

Servings

Serves 8

This fresh and tasty salsa is perfect as a summery dip

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
31
protein
1g
carbs
4g
fat
1g
saturates
0g
fibre
1g
sugar
2g
salt
0.43g

Ingredients

  • 100g cherry tomatoes, quartered
  • 1 garlic clove, chopped
  • 1 fat green chilli, deseeded and chopped
  • 200g roasted red peppers from a jar
  • 1 crustless slice bread, torn up
  • 1 tbsp red wine vinegar

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Method

Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.

Recipe from Good Food magazine, August 2008

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Comments

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leahcarmel's picture

Could anybody possibly tell me whether this recipe is suitable for a celiac please?

drfabio's picture
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I skip the bread too, and it's delicious. It's quite watery (which I suppose is exactly why the bread is there in the first place) but I just sort of drain it off.

paullong's picture

I also add a sprinkle of chilli flakes to give it a bit of a kick!!
Ecxellent low fat dip!!

jburton's picture

This sounds lovely and fresh. As commented on by roisin i wont be adding the bread either, otherwise i will follow the recipe.

martydave1's picture
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Put an extra chilli in, It'll blow your mind.
Not for the faint hearted...
Quick and easy.

spongeali's picture
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Simple but effective. I added a sprinkle or two of some chilli flakes as it wasn't quite hot enough.

roisin171's picture

dont add the bread and it tastes fine

numberonegoat's picture
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I just wanted a tomato salsa so i didn't add the peppers or the bread and it turned out very delicious indeed - perfect together with my falafel burgers!

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