Roasted Red Pepper & Lime Salsa
ingredients
- 2 red peppers
- ½ lime, juice and zest
- 1 large banana shallot, finely diced
- Small bunch of basil, chopped
- 1 tbsp white wine vinegar
- Ground white pepper
nutrition facts
Per average serving:
energy
88 kJ / 21 kcal
1 %
fat
0.0 g
0 %
saturates
0.0 g
0 %
Sugars
3.4 g
4 %
salt
0.0 g
0 %
of an adult’s Reference intake (8400kj / 2000kcal).
method
- Preheat the oven to 220ºC.
- Place 1 red pepper into the oven for 15-20 minutes or until the skin has blackened.
- Remove the pepper from the oven and place into a bowl and cover with cling film. Leave for 30 minutes then peel the skin off and chop into approx. 1 cm dice, removing the seeds.
- De-seed and finely dice the remaining pepper.
- Mix all ingredients thoroughly and season with the pepper.
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.