Dip
January 25, 2014
Calories
68
Sodium
104mg
4% DV
Fat
4g
7% DV
Protein
1g
2% DV
Carbs
6g
2% DV
Fiber
1g
5% DV
Fiery Roasted Red Salsa
59
6
4 plum tomatoes, halved
1/2 small red onion, quartered
2 long red chili peppers, halved lengthwise
2 tbsp olive oil
1/4 tsp salt
1 garlic clove
1 tsp red-wine vinegar
1/2 small red onion, quartered
2 long red chili peppers, halved lengthwise
2 tbsp olive oil
1/4 tsp salt
1 garlic clove
1 tsp red-wine vinegar
Preheat oven to 400F. Toss tomatoes, red onion and chili peppers with oil and salt on a large rimmed baking sheet.
Bake in centre of oven until vegetables are golden brown, stirring halfway through, about 25 min. Set aside to cool slightly.
Whirl garlic in a food processor until finely chopped. Add roasted vegetables and vinegar. Whirl until puréed. Serve with tortilla chips.
Nutritions
Calories
68
Sodium
104mg
4% DV
Fat
4g
7% DV
Protein
1g
2% DV
Carbs
6g
2% DV
Fiber
1g
5% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
0.74g
3%
Polysaturated Fat
0.61g
3%
Monosaturated Fat
3g
20%
Cholesterol
1mg
0%
Sodium
104mg
4%
Potassium
283mg
8%
Protein
1g
2%
% DAILY VALUE*
Total Carbohydrate
Fiber
1g
5%
Sugar
3g
6%
Vitamin A
827IU
16%
Vitamin B6
0.25mg
12%
Vitamin C
22mg
38%
Calcium
15mg
1%
Iron
0.34mg
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.