Roasted Pepper Salta

My mother grew up in the desert southwest and loved using the flavors of that region in her cooking. They're the same flavors I love to use, primarily because they remind me of my mother.


4oz roasted red, yellow or orange pepper (or a combination) 1 small roasted serrano pepper 1 tsp chopped cilantro 1/2 tsp salt 2 tsp fresh lime juice 12 cherry or 1/4 c diced tomato

Nutritional information

No nutrition information available


Place all ingredients in blender and puree; adjust seasoning to taste. Serve warm as a fat-free accompaniment/sauce w/grilled meat, chicken,or fish. May also be served with corn chips, nachos, tostados.