Ingredients and Weight:
- 1 red bell pepper (12 ounces)
- 1 green bell pepper (12 ounces)
- 1 yellow onion (8 ounces)
- 2 ears of corn (12 ounces)
- 4 Roma tomatoes (16 ounces)
- 1 jalapeño pepper, seeded and minced (optional)
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons lime juice
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut bell peppers, onion, and corn into 1-inch pieces. Spread on a baking sheet.
- Roast for 20-25 minutes, or until softened and slightly browned.
- Remove from oven and let cool slightly.
- Dice tomatoes and add to a large bowl.
- Add roasted vegetables, jalapeño pepper (if desired), cilantro, cumin, chili powder, salt, and black pepper to the bowl.
- Stir in lime juice.
Nutritional Information:
- Calories: 120 per serving
- Fat: 5 grams
- Carbohydrates: 20 grams
- Protein: 3 grams
Dish Characteristics:
- Bright and colorful
- Refreshing and flavorful
- Mild heat (optional)
- Suitable for dipping or as a topping for tacos, burritos, and salads
User Comments:
- "This salsa is so delicious and easy to make. I love the combination of roasted vegetables and spices."
- "The lime juice adds a nice acidity that balances out the sweetness of the vegetables."
- "I enjoyed it as a dip with tortilla chips and as a topping for my tacos."
- "Next time, I'll try adding some black beans or corn to make it more filling."
- "This salsa is perfect for any occasion, whether it's a party or a weeknight dinner."
Special Precautions and Tips:
- If you don't have a baking sheet, you can also roast the vegetables on a grill pan over medium heat.
- For a milder salsa, remove the seeds and ribs from the jalapeño pepper before mincing.
- Serve the salsa chilled or at room temperature.
