Roasted Pepper and Tomato Salsa

Name: Roasted Pepper and Tomato Salsa
Prep time: 17 min
Cook time: 17 min
Total time: 17 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 teaspoons cider or balsamic vinegar; 425 grams crushed tomatoes or petite diced tomatoes; 2 Tbsps chopped cilantro; 2 cloves garlic, minced; 1 teaspoon jalapeno pepper, minced (omit for mild salsa); 1 Tbsp olive oil; 237 milliliters roasted red pepper, chopped; 0 teaspoons salt; 59 milliliters sweet onion, chopped

You can never have too many hor d'oeuvre recipes, so give Roasted Pepper and Tomato Salsan a try. This recipe makes 2 servings with 159 calories, 4g of protein, and 8g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes around 17 minutes. Head to the store and pick up olive oil, canned tomatoes, jalapeno pepper, and a few other things to make it today.

Ingredients

Servings:

2teaspoons

cider or balsamic vinegar 425grams

crushed tomatoes or petite diced tomatoes 2Tbsps

chopped cilantro 2cloves

garlic, minced 1teaspoon

jalapeno pepper, minced (omit for mild salsa)1Tbsp

olive oil 237milliliters

roasted red pepper, chopped 0teaspoons

salt 59milliliters

sweet onion, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.