Recipe courtesy of Food Network Kitchen

Roasted Pepper Blender Salsa

Name: Roasted Pepper Blender Salsa
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 2 cups
Ingredients: 1/2 cup packed fresh cilantro (leaves and thin stems only); One 12-ounce jar of roasted red peppers, drained; 1 clove garlic; 1 jalapeno, seeded and chopped; 1/2 small red onion, chopped; Juice of 1 lime (about 2 tablespoons); Kosher salt

1 Review

Level: Easy
Yield: 2 cups
Nutritional Analysis

Per Serving

Serving Size

1 of 2 servings

Calories

63

Total Fat

0

Saturated Fat

0

Carbohydrates

15

Dietary Fiber

3

Sugar

9

Protein

2

Cholesterol

0

Sodium

498

Total: 10 min
Active: 10 min

Jarred roasted red peppers lend a smoky sweetness to this silky puree that's as good with chips as it is folded into eggs or drizzled over roasted potatoes.

Ingredients

1/2 cup packed fresh cilantro (leaves and thin stems only)

One 12-ounce jar of roasted red peppers, drained

1 clove garlic

1 jalapeno, seeded and chopped

1/2 small red onion, chopped

Juice of 1 lime (about 2 tablespoons)

Kosher salt

Directions

In this order, put the cilantro, roasted red pepper, garlic, jalapeno, onion, lime juice and 1/2 teaspoon salt in a blender. Pulse until broken down but still chunky, scraping the inside of the carafe as necessary.

Roasted Pepper Blender Salsa

1 Review

Ingredients

Directions

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