Fresh Pepper Salsa

Tomatoes are a great source of the antioxidant vitamin C, but are also classified as a nightshade vegetable. Try this salsa without worrying about inflammation. You can also get creative and make your salsa with other vegetables, fruits, and spices.

Serves: 8Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 2 medium red bell peppers, seeded and chopped
  • 1 medium orange bell pepper, seeded and chopped
  • 2 medium Anaheim chilies, seeded and chopped
  • 1 small red jalapeño pepper, seeded and chopped
  • 2 cloves garlic, peeled
  • ¼ medium red onion, peeled
  • 1 Tbsp. lime juice
  • ¼ tsp. ground black pepper
  • 1 Tbsp. canola oil

Directions

  • Place bell peppers, chilies, jalapeño, garlic, onion, lime juice, and black pepper in a food processor and pulse until slightly chunky.
  • In a medium skillet, heat oil over medium-high heat until slightly smoking. Add blended pepper mixture. Cook for 8 to 10 minutes, stirring occasionally. Serve hot, cold, or at room temperature.

Recipe Information

Serves: 8

Ingredients

  • 2 medium red bell peppers, seeded and chopped
  • 1 medium orange bell pepper, seeded and chopped
  • 2 medium Anaheim chilies, seeded and chopped
  • 1 small red jalapeño pepper, seeded and chopped
  • 2 cloves garlic, peeled
  • ¼ medium red onion, peeled
  • 1 Tbsp. lime juice
  • ¼ tsp. ground black pepper
  • 1 Tbsp. canola oil

Directions

  • Place bell peppers, chilies, jalapeño, garlic, onion, lime juice, and black pepper in a food processor and pulse until slightly chunky.
  • In a medium skillet, heat oil over medium-high heat until slightly smoking. Add blended pepper mixture. Cook for 8 to 10 minutes, stirring occasionally. Serve hot, cold, or at room temperature.

Nutrition Information

Nutrition Information
Amount per serving
Calories40
Total Fat2g
Saturated Fat0g
Cholesterol0mg
Sodium5mg
Total Carbohydrate5g
Dietary Fiber1g
Sugars3g
Protein1g