Grilled Tomato and Bell Pepper Salsa
Add a unique element to salsa by grilling some of the components. This nearly fat-free topping can be used in
Add a unique element to salsa by grilling some of the components. This nearly fat-free topping can be used in so many ways.
[quicklook-recipe prep_time=”20 min” cook_time=”12 min” serves=”6″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]
- 2 firm-ripe tomatoes
- 1 small onion, cut into 3/4 -inch-thick slices
- 2 teaspoons olive oil
- 1 ear corn, inner layer of husk intact
- 1 small red bell pepper, seeded and finely chopped
- 1 small yellow bell pepper, seeded and finely chopped
[/ingredients-left]
[ingredients-right]
- 2 cloves garlic, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 2 tablespoons chopped cilantro
[/ingredients-right]
[/ingredients-list]
[step-list-wrapper title=”How to make it ” time=”32 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Heat grill to medium hot or preheat broiler. Brush tomatoes and onion with oil. Place tomatoes, onion, and corn on grill or broiler pan.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Grill or broil 4 inches from heat, turning frequently, until lightly browned, 10 to 12 minutes.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]When cool enough to handle, finely chop tomatoes and onion. Remove husk from corn and cut kernels from cob.[/step-item]
[step-item number=”4″ image_url=”” title=”” ]In serving bowl, combine tomatoes, onion, corn, red pepper, yellow pepper, garlic, cumin, oregano, salt, chili powder, and cilantro. Refrigerate until ready to serve.[/step-item]
[nutrition-info calories=”48″ calories_fat=”” fat=”2 g” sat_fat=”0 g” choles=”o mg” sodium=”202 mg” carbs=”8 g” sugars=”” protein=”1 g” fiber=”2 g”][/nutrition-info]
[/step-list-wrapper]