Ninja Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
33 oz assorted tomatoes, halved or quartered if large (cherries can stay whole)1 green bell pepper, cored and quartered1 red bell pepper, cored and quartered2 jalapeno peppers, seeded and halved1 Hungarian wax pepper, seeded and halved1/2 large red onion, cut into 2-3 large pieces1 tbsp olive oil1 tsp kosher saltjuice of 2 limeszest of 1/2 lime1 bunch basil, shredded
Preheat oven to 375F. Line three large baking sheets with parchment paper.
Combine vegetables, oil and salt in a large bowl, tossing well to coat.
Spread on baking sheets in a single layer.
Roast 40 minutes, rotating sheets after 20 minutes.
Remove from oven and cool 10 minutes.
Place 2/3 of the roasted vegetables, lime juice and zest into a food processor and puree. Remove to a non-reactive bowl.
Add remaining vegetables to the processor and pulse just to chop coarsely.
Add chopped mixture to the puree and fold through to combine.
Cover and chill before serving.
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Combine vegetables, oil and salt in a large bowl, tossing well to coat.
Spread on baking sheets in a single layer.
Roast 40 minutes, rotating sheets after 20 minutes.
Remove from oven and cool 10 minutes.
Place 2/3 of the roasted vegetables, lime juice and zest into a food processor and puree. Remove to a non-reactive bowl.
Add remaining vegetables to the processor and pulse just to chop coarsely.
Add chopped mixture to the puree and fold through to combine.
Cover and chill before serving.
Number of Servings: 32
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 13.7
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 3.1 mg
- Total Carbs: 2.2 g
- Dietary Fiber: 0.6 g
- Protein: 0.4 g
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