Directions:
- Bake peppers on an aluminum foillined baking sheet at 500 degrees for 12 minutes or until peppers look blistered, turning once.
- Place peppers in a heavy duty ziptop plastic bag seal and let stand 10 minutes to loosen skins.
- Peel peppers; remove and discard seeds.
- Coarsely chop peppers; drizzle with 1 tablespoon oilive oil; set aside.
- Pour boiling water to cover over dried tomatoes. Let stand 3 minutes; drain and coarsely chop.
- Stir together bell pepper, tomato, basil, and remaining ingredients.
- Cover and chill salsa up to 2 days.
- Yield: 2 cups
- * 1/3 cup dried tomatoes in oil may be substituted for dried tomatoes; Drain tomatoes well, pressing between layers of paper towels..
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 265.59 Kcal (1112 kJ) | ||
| Calories from fat | 127.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.19g | 22% | |
|---|---|---|---|
| Sodium | 1186.19mg | 49% | |
| Potassium | 761.28mg | 16% | |
| Total Carbs | 29.99g | 10% | |
| Sugars | 20.12g | 80% | |
| Dietary Fiber | 7.07g | 28% | |
| Protein | 1.54g | 3% | |
| Vitamin C | 489.3mg | 816% | |
| Vitamin A | 11.8mg | 395% | |
| Iron | 201.7mg | 1121% | |
| Calcium | 63.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 37.86 Kcal (159 kJ) | ||
| Calories from fat | 18.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.02g | 22% | |
|---|---|---|---|
| Sodium | 169.08mg | 49% | |
| Potassium | 108.51mg | 16% | |
| Total Carbs | 4.27g | 10% | |
| Sugars | 2.87g | 80% | |
| Dietary Fiber | 1.01g | 28% | |
| Protein | 0.22g | 3% | |
| Vitamin C | 69.7mg | 816% | |
| Vitamin A | 1.7mg | 395% | |
| Iron | 28.8mg | 1121% | |
| Calcium | 9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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