Roasted Red Pepper Salsa Recipe

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Ingredients

Count

Nutrition

140

Calories

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Ingredients:

Serving

Directions:

Bake peppers on an aluminum foil-lined baking sheet at 500° for 12 minutes or until peppers look blistered, turning once.
Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers. Drizzle with 1 tablespoon olive 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, if desired.
* 1/3 cup dried tomatoes in oil may be substituted for dried tomatoes. Drain tomatoes well, pressing between layers of paper towels.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	139.83 Kcal (585 kJ)
Calories from fat	63.86 Kcal
		% Daily Value*
Total Fat	7.1g	11%
Sodium	594.94mg	25%
Potassium	389.6mg	8%
Total Carbs	16.35g	5%
Sugars	11.26g	45%
Dietary Fiber	3.53g	14%
Protein	0.77g	2%
Vitamin C	244.7mg	408%
Vitamin A	5.9mg	197%
Iron	100.9mg	561%
Calcium	33.8mg	3%

Amount Per 100 g
Calories	38.97 Kcal (163 kJ)
Calories from fat	17.8 Kcal
		% Daily Value*
Total Fat	1.98g	11%
Sodium	165.82mg	25%
Potassium	108.59mg	8%
Total Carbs	4.56g	5%
Sugars	3.14g	45%
Dietary Fiber	0.99g	14%
Protein	0.21g	2%
Vitamin C	68.2mg	408%
Vitamin A	1.7mg	197%
Iron	28.1mg	561%
Calcium	9.4mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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