Red pepper & tomato salsa
- Mary Cadogan
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Serves 8
Easy
Prep: 10 mins
A star rating of 4.4 out of 5.12 ratingsRate
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This fresh and tasty salsa is perfect as a summery dip
Freezable
Vegetarian
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Griddled flatbreads
A star rating of 4.5 out of 5.8 ratings
Ingredients
Nutrition
Units:
MetricUS
-
100g cherry tomatoes
quartered
-
1 garlic clove
chopped
-
1 fat green chilli
deseeded and chopped
-
200g roasted red peppers
from a jar
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1 crustless slice bread
torn up
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1 tbsp red wine vinegar
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Nutrition: per serving
-
kcal31
-
fat1g
-
saturates0g
-
carbs4g
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sugars2g
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fibre1g
-
protein1g
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salt0.43g
low
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Method
-
step 1
Tip the tomatoes, garlic and chilli into a food processor with the peppers, bread, vinegar, salt and pepper. Pulse to make a rough purée. Turn into a small bowl, cover with cling film and chill until ready to serve.
Recipe from Good Food magazine, August 2008
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A star rating of 4.4 out of 5.12 ratings
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