Karen's Roasted Pepper Salsa - Mexican Style
A quick salsa, perfect for topping your favorite Mexican-inspired dishes
Servings: 6 2 tablespoon portions; makes 3/4 cup
Ingredients
- 1/2 cup roasted peppers - all colors roasted, or blistered-grilled, medium chop
- 1/4 cup ripe tomatoes medium chop
- 1 teaspoon fresh jalapeño or spicier serrano chiles, minced
- 1/4 teaspoon fresh serrano chiles or to taste; add more if you like spicy!
- 1 tablespoon fresh parsley or cilantro, chopped
- 1/2 teaspoon lime juice
- 1/8 teaspoon sea salt
- 1 pinch fresh cracked black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon spicy ground dried chiles chipotle or ancho
- 1 pinch natural cane sugar
Instructions
- Mix all ingredients together. Let stand to blend the flavors. Refrigerate in an airtight glass container, bring to room temperature when using.
- Great as a topping for: Grilled Shrimp with Padron Peppers ~ Ancho Chile Spiked Compound Butter.
Notes
See recipe: Grilled Shrimp with Padrón Peppers ~ Chipotle Spiked Compound Butter
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 7kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 315mg | Potassium: 61mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 13mg | Calcium: 10mg | Iron: 0.3mg