Smoky Red Pepper Salsa
Serves 4 as a dip | Protein: 0.5g | Carbs: 2.5g | Fat: 7g
150g Cherry Tomatoes, halved
½ tsp Brown Sugar
1 tbsp Balsamic Vinegar
2 tbsp Olive Oil
2 Roasted jar Red Peppers, chopped
1 Garlic Clove, chopped
1 Red Chilli, chopped
1 tsp Smoked Paprika
Salt & Pepper to taste
1. Preheat oven to 200*C (180 Fan), Gas Mark 6
2. Place the tomatoes on baking tray, season and then sprinkle over sugar & balsamic vinegar together with half the oil. Roast in the oven for 20 minutes.
3. Place tomatoes, peppers, paprika, chilli, garlic & remaining oil into a blender. Blend into a rough paste/dip.
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