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Roasted Bell Pepper Salsa

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"Sweet, tangy, and delicious roasted salsa. I love to eat this with chops or as a side to Mexican dishes."
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1 h 30 m servings 48
Original recipe yields 6 servings


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  1. Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
  2. Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
  3. Broil in the preheated oven until charred, 5 to 8 minutes.
  4. Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
  5. Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.

Nutrition Facts

Per Serving: 48 calories; 2.6 6.3 1.1 0 199 Full nutrition

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