Roasted Tomato Salsa II

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
3%
Roasted Tomato Salsa II
45 min.
5
28kcal

Suggestions


If you're looking for a vibrant and flavorful addition to your appetizer spread, look no further than this Roasted Tomato Salsa II! This delightful salsa is not only bursting with fresh flavors but is also a fantastic choice for anyone following a vegetarian, vegan, gluten-free, or dairy-free diet. With just a handful of simple ingredients, you can create a delicious dip that will impress your guests and elevate any meal.

The magic of this salsa lies in the roasting process. By charring the tomatoes, garlic, and onion under the broiler, you unlock a depth of flavor that is simply irresistible. The smoky undertones combined with the heat from the hot chile sauce and pepper sauce create a perfect balance that will tantalize your taste buds. Plus, this recipe is incredibly easy to prepare, taking only 45 minutes from start to finish, making it an ideal choice for a quick snack or a stunning starter for your next gathering.

At just 28 calories per serving, you can indulge guilt-free while enjoying the fresh, zesty taste of roasted tomatoes. Serve it with tortilla chips, fresh veggies, or as a topping for your favorite dishes. Whether you're hosting a party or just looking for a healthy snack, this Roasted Tomato Salsa II is sure to become a staple in your kitchen. Get ready to impress your friends and family with this deliciously simple recipe!

Ingredients

  • teaspoon chile sauce hot
  • cloves garlic diced
  • 0.3 teaspoon ground pepper black
  •  onion chopped
  • dash pepper sauce hot
  • teaspoon salt 
  •  tomatoes cut into wedges
  • cup water 

Equipment

  • food processor
  • baking sheet
  • blender
  • broiler

Directions

  1. Preheat the broiler.
  2. On a medium baking sheet, arrange tomatoes, garlic and onion.
  3. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred.
  4. Remove from heat and allow to cool approximately 10 minutes.
  5. Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

Nutrition Facts

Calories28kcal
Protein14.14%
Fat5.47%
Carbs80.39%

Properties

Glycemic Index
25.4
Glycemic Load
1.5
Inflammation Score
-5
Nutrition Score
3.9104348110116%

Flavonoids

Naringenin
0.5mg
Isorhamnetin
1.1mg
Kaempferol
0.22mg
Myricetin
0.15mg
Quercetin
4.95mg

Nutrients percent of daily need

Calories:27.97kcal
1.4%
Fat:0.19g
0.29%
Saturated Fat:0.03g
0.21%
Carbohydrates:6.21g
2.07%
Net Carbohydrates:4.83g
1.75%
Sugar:3.08g
3.42%
Cholesterol:0mg
0%
Sodium:522.22mg
22.71%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.09g
2.19%
Vitamin C:12.69mg
15.38%
Vitamin A:616.04IU
12.32%
Manganese:0.18mg
8.83%
Potassium:220.51mg
6.3%
Vitamin B6:0.12mg
6.15%
Vitamin K:6.13µg
5.84%
Fiber:1.39g
5.55%
Folate:15.36µg
3.84%
Copper:0.07mg
3.52%
Magnesium:11.73mg
2.93%
Vitamin B1:0.04mg
2.9%
Phosphorus:28.84mg
2.88%
Vitamin E:0.41mg
2.71%
Vitamin B3:0.49mg
2.43%
Calcium:20.02mg
2%
Iron:0.31mg
1.72%
Vitamin B2:0.02mg
1.38%
Zinc:0.2mg
1.37%
Vitamin B5:0.11mg
1.12%
Source:Allrecipes