Recipe

#Repost @apinchofplants

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#Repost @apinchofplants
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Edmonton, Alberta

I am a strong woman capable of many things… until you put chips and salsa in front of me. I loose aaaallllll of my self control. 🤷🏼‍♀️
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Today, I am here to share my all-time favourite way of making salsa! I have an equal love for a smoky roasted salsa and fresh classic Pico de Gallo. So, this recipe is a combination of both and so quick to make. Check out my Reel from yesterday to see how easy it is to throw together.
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Roasted Red Pepper Salsa
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Ingredients:
8 ripe roma tomatos, halved
1 red pepper, seeded and roughly chopped
5-7 garlic cloves, depending on how close you’ll be face-to-face (but since we are all social distancing, just go for the 7 cloves😉)
1/2 red onion, roughly chopped
1 lime, juiced
1/4 cup fresh cilantro
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
A big pinch of salt & pepper
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Instructions:
Line a baking sheet with foil. Assemble half of the cut tomatoes (cut sided down), garlic cloves, red pepper and onion on the baking sheet. Roast in oven under broil for 8-10 minutes until vegetables begin to char. Meanwhile, in a food processor, pulse remaining tomatoes, cilantro, lime juice and spices. Once vegetables are finished roasting, let cool and add to processor. Pulse until well combine and desired texture is achieved.
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