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Red Pepper Salsa -- w

Source of Recipe

The Low Fat Way to Cook 1993
Red Pepper Salsa -- w
Yield: 2-3/4 cups

2 medium-size sweet red pepper
1 Anaheim Chile
1-1/2 c. peeled, seeded and chopped tomato
2 jalapeno peppers, seeded and chopped (wear protective gloves and avid touching face.
1 clove garlic, minced
2 tsp. red wine vinegar
1/2 tsp. ground cumin
1/4 tsp. salt

Cut red peppers and chile in half lengthwise; remove and discard seeds and membranes. Place peppers, skin side up on baking sheet; flatten with palm of hand. Broil 5-1/2-in. from heat 15 minutes or until peppers are charred. Place in ice water; chill 5 minutes. Remove pepper from water; peel and discard skins.

Chop peppers; place in a bowl. Stir in tomatoes and remaining ingredients. Cover and chill. Serve with chicken or fish.

1 T. equals: 4 calories…0.1 gm fat 0.2 gm protein…1 gm carbohydrate…0.3 gm fiber…0 mg cholesterol…14 mg sodium +++WWP: 0