Roasted Pepper Salsa will add a bite to your tastebuds with the right peppers. The great part about this salsa is that you can control the amount of bite to satisfy your tastes.

Roasted Pepper SalsaPrep Time: 20 min
Ready In: 40 min

Servings: 13, ¼-cup servings

Ingredients
1 large roasted Red Bell Pepper, seeded and chopped
1 small Yellow Bell Pepper, seeded and chopped
1 Poblano Pepper, seeded and chopped
1 large Tomato, seeded and chopped
2 Scallions, green part only, chopped
½ cup chopped Sweet Onion
½ to 1 tbsp (or to taste) finely chopped fresh oregano, or ½ to 1 tsp dried
1 to 2 tbsp fresh lime juice, according to taste
Salt and Ground White Pepper, to taste

Directions
In a mixing bowl, combine the red, yellow and poblano pepper, the tomato, scallions, sweet onion, oregano and lime juice. Let the salsa sit at least 20 minutes for flavors to meld. Before serving, season to taste with salt and white pepper to taste, if desired.

Tips & Notes
Chilies come in different shapes, sizes and levels of heat measured in Scoville Heat Units. Our friends at Chili Pepper Madness have made a comprehensive list of chilies and accompanying scovilles.
When buying chilies at the store. look for glossy, firm chilies with no soft spots, pitting or oozing. Check the stem end, which should appear fresh cut. Dried chilies should look free of mold and smell clean and fresh.
It is difficult to tell which chilies of the same type are hotter than others. In general, thick peppers are often less spicy than thinner ones. Thick large or long chili peppers will have more heat than small skinny chili peppers.
Experiment on your own. When buying chili peppers grab an assortment to take home and taste. You can learn about the piquancy of a pepper by having a taste test. Cut the tip off of a chili pepper and taste it. The tip is the mildest part of a pepper so tasting this part can help you to gauge the heat level.
The color of a pepper plays a role in how hot it is. For instance, a light green pepper will be milder than a dark green pepper. The darker the pepper, the more ripe it is and the hotter it will be. Hot cherry peppers are red when ripe. So a red hot cherry pepper is the spicier choice.
Of course the heat level of the chili pepper also will vary by the type of pepper that you purchase. Jalapeño peppers are notably spicier than a banana pepper. Banana peppers have more of sweetness than jalapeños do. Both peppers will add a degree of piquancy to your recipes like chili con carne.
One more tip worth mentioning. The seeds and the rib of a chili pepper are the hottest part of the pepper. To eliminate some degree of spiciness, cut out the seeds and ribs before using the chili pepper.
Always use caution when cutting a spicy pepper. It is the oil of a pepper that makes it hot and if this oil gets on your skin or in your eyes, it will burn you. It is best to use gloves when cutting a chili pepper and then wash your hands thoroughly after preparation.

Nutritional Information Per Serving
Calories: 14
Total Fat: less than 1g
Saturated Fat: 0g
Carbohydrate: 3g
Protein: less than 1g
Dietary Fiber: 1g
Sodium: 2mg

Source: AICR

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