Roasted Green Tomatoes and Sweet Peppers Salsa

You can never have too many side dish recipes, so give Roasted Green Tomatoes and Sweet Peppers Salsan a try. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe has 162 calories, 4g of protein, and 9g of fat per serving. This recipe serves 5. For $1.31 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. 33 people have made this recipe and would make it again. Head to the store and pick up green tomatoes, peppers, salt, and a few other things to make it today. It is brought to you by Roti 'n' Rice. A couple people really liked this Mexican dish. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns an amazing spoonacular score of 95%. If you like this recipe, take a look at these similar recipes: Sautéed Green Beans With Peppers And Tomatoes, Fermented Green Tomatoes and Hot Peppers, and Chickpeas With Tomatoes And Sweet Peppers.

Servings: 5

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Depending on the size of your green tomatoes, either halve or cut them into chunks. Place on a baking tray and drizzle with 2 tablespoons of extra virgin olive oil.Cut off the stems from the sweet peppers. Then cut into half lengthwise. Remove seeds and place on another baking tray. Drizzle with 1 tablespoon extra virgin olive oil.Roast green tomatoes and sweet peppers in a 425F (220C) for 20 minutes. Half way through, flip the tomatoes and sweet peppers using a pair of tongs. Remove from the oven. When cool enough to handle, peel off as much of the skin as possible from the roasted green tomatoes. Place roasted green tomatoes, sweet peppers, garlic, and cilantro in the blender. Squeeze in the lime juice and add the salt. Blend until desired consistency. Transfer to clean jars. Keep refrigerated and consume within a week.

 

Step by step:

1. Depending on the size of your green tomatoes, either halve or cut them into chunks.

2. Place on a baking tray and drizzle with 2 tablespoons of extra virgin olive oil.

3. Cut off the stems from the sweet peppers. Then cut into half lengthwise.

4. Remove seeds and place on another baking tray.

5. Drizzle with 1 tablespoon extra virgin olive oil.Roast green tomatoes and sweet peppers in a 425F (220C) for 20 minutes. Half way through, flip the tomatoes and sweet peppers using a pair of tongs.

6. Remove from the oven. When cool enough to handle, peel off as much of the skin as possible from the roasted green tomatoes.

7. Place roasted green tomatoes, sweet peppers, garlic, and cilantro in the blender. Squeeze in the lime juice and add the salt. Blend until desired consistency.

8. Transfer to clean jars. Keep refrigerated and consume within a week.

Nutrition Information:

covered percent of daily need