Roasted Tomato and Bell Pepper Salsa - 11.9g Carbs, 3.9g Fiber, 7.8g Sugar
Recipe From: www.hungrymonster.com
Course: Salsas
Serves: 6
3 large tomatoes (1½ lb)
3 large green bell peppers (1½ lb)
1/4 cup chopped fresh flat-leaf parsley
1 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
1 tsp ground cumin
1 tsp grated lemon rind
1/2 tsp salt
1 dash ground red pepper
Cut tomatoes in half crosswise; push seeds out of middle section with
thumbs. Place tomato halves, skin side up, on a broiler rack, and place
rack on a broiler pan. Broil 3 inches from heat 10 minutes or until
blackened and charred. Let stand for 10 minutes; remove and discard skins.
Chop and set aside.
Cut bell peppers in half lengthwise, and discard seeds and membranes.
Place pepper halves, skin side up, on a foil-lined baking sheet; flatten
with palm of hand. Broil 3 inches from heat 12 minutes or until blackened
and charred. Place in a zip-top heavy-duty plastic bag, and seal; let
stand for 15 minutes. Peel and discard skins. Chop and set aside.
Combine parsley and next 6 ingredients in a large bowl, and stir well.
Add tomato and pepper, and stir well. Serve with pita or tortilla chips.
Nutrition from: www.caloriecount.about.com
Yield: 3 cups
Servings: 6
Serving size: 1/2 cup
Nutrition per Serving:
79 Calories, 26 Calories from Fat, 2.9g Total Fat, 0mg Cholesterol,
206mg Sodium, 11.9g Total, 3.9g Dietary Fiber, 7.8g Sugars, 2.3g Protein Vitamin A 95% - Vitamin C 274% - Calcium 3% - Iron 7%
Nutrition Grade: A
Good points:
No cholesterol
High in dietary fiber
High in manganese
High in niacin
High in potassium
Very high in vitamin A
Very high in vitamin B6
Very high in vitamin C
Bad points:
High in sodium
Very high in sugar
