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Ideal Protein recipe: Roasted Red Pepper Salsa 
13th-Mar-2014 10:59 pm
L&O Cutter coffee

Roasted Red Pepper "Salsa"


  • 3 Red Bell Peppers (or you can use jarred)

  • 3 Poblano Peppers

  • 0-4 Jalapenos Peppers (depending on your heat level)

  • 4-6 cloves Garlic

  • 1 bunch Cilantro

  • 1 Lime

  • MSG-free Fajita Seasoning

  • Optional: Tomatoes (Restricted Veggie, 2x/week)

  1. Cut the Poblano & Bell Peppers in half, clean out seeds & membranes, place cut side down on a cookie sheet & spray with EVOO along with the garlic cloves (w/the skins on - they roast inside the shell).

  2. Roast in the oven at 500 degrees ~8 minutes until the skins start to blacken and bubble - watch carefully.

  3. Remove from the oven and peel off the black skin & shell the roasted garlic

  4. In a blender add the roasted peppers & garlic, deseeded/demembraned jalapenos, cilantro, lime juice, and fajita seasoning to taste and puree. You can also add 2 stalks of raw celery to the puree for 'structure'

  • The cilantro and jalapenos really kick up the flavor!

  • You can roast the jalapenos as well, but you'll get more heat using them raw in the salsa.

  • The more you deseed the jalapeno the less heat you get.

  • You can use it for your lettuce wrapped fajita tacos

  • Thinly sliced radishes also serve as great "chips" for dipping

  • Also roasted/fresh tomatoes can be added - tomatoes are allowed on IP 2x/week!

Verdict: Nope.

Recipe from here
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