Roasted Sweet Pepper, White Onion and Basil Salsa |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1-1/2 cups | |||||||||
| INGREDIENTS: | ||
| 1 large red bell pepper, roasted and cut into 1/2-inch dice | 1 large yellow bell pepper, roasted and cut into 1/2-inch dice | 1/3 cup diced white onion |
| 4 large fresh basil leaves, coarsely chopped | 2 tablespoons extra-virgin olive oil | 1 teaspoon balsamic vinegar |
| 3/4 teaspoon kosher salt | 1/4 teaspoon sugar pinch red pepper flakes, freshly ground black pepper | Dippables: Bruschetta, crostini, corn chips, pita chips or yucca chips |
| 1 | In a medium bowl, combine red and yellow bell peppers, onion, basil, oil, vinegar, salt, sugar, red pepper flakes and pepper to taste. Stir gently to combine. Transfer to a serving bowl, cover and set aside for 1 hour before serving (or refrigerate up to 8 hours before serving) to allow the flavors to meld. |