Smoky Red Pepper Salsa

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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About the Author

"All in or all out" Rachael is a vibrant, no-bullshit-talking Scottish nutrition geek and coach helping women to lose weight without giving up their confidence OR their favourite foods.

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