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  • Roasted Red Salsa: Time: 25 Minutes

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    Allison Reynolds
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    This recipe provides instructions for making a roasted red salsa. It involves grilling tomatoes, garlic, onion, and jalapeno pepper with macadamia oil until charred. The charred vegetables are then coarsely chopped in a food processor along with salt, ground cumin, lime juice, and cilantro to create the salsa. The finished salsa is refrigerated and can be served with items like scrambled eggs or used as a dip with vegetable scoops.

    Original Description:

    Slow carb recipe

    Original Title

    Roasted Red Salsa

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    This recipe provides instructions for making a roasted red salsa. It involves grilling tomatoes, garlic, onion, and jalapeno pepper with macadamia oil until charred. The charred vegetables are then coarsely chopped in a food processor along with salt, ground cumin, lime juice, and cilantro to create the salsa. The finished salsa is refrigerated and can be served with items like scrambled eggs or used as a dip with vegetable scoops.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    6 views1 page

    Roasted Red Salsa: Time: 25 Minutes

    Uploaded by

    Allison Reynolds
    This recipe provides instructions for making a roasted red salsa. It involves grilling tomatoes, garlic, onion, and jalapeno pepper with macadamia oil until charred. The charred vegetables are then coarsely chopped in a food processor along with salt, ground cumin, lime juice, and cilantro to create the salsa. The finished salsa is refrigerated and can be served with items like scrambled eggs or used as a dip with vegetable scoops.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Roasted Red Salsa

    Time: 25 minutes
    INGREDIENTS
    12 Roma tomatoes
    5 cloves garlic, unpeeled
    1 small white onion, coarsely chopped
    1 jalapeno chilli pepper
    2 tablespoons macadamia oil
    1/4 teaspoon salt
    1 teaspoon ground cumin
    2 tablespoons fresh lime juice
    1/8 cup fresh coriander (cilantro), chopped
    DIRECTIONS
    1. Preheat the grill
    2. Wash tomatoes and chilli under water and pat dry with paper towel
    3. Place tomatoes, olive oil, garlic, onion and jalapeno pepper in a baking dish.
    4. Grill 5-10 minutes, or until outsides of vegetables are charred.
    5. Remove and discard garlic skins, tomato cores, and jalapeno stem.
    6. In a food processor, coarsely chop the vegetables.
    7. Transfer to a bowl and mix in cumin, salt, lime juice and coriander
    Notes
    *care must be taken when mixing warm and cold ingredients together. Refrigerate immediately after mixing for
    food safety
    * roast red bell peppers for extra sweetness
    *Use carrots, capsicum (bell peppers) or celery as scoops
    *Delicious with scrambled eggs

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