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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


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.

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Nutritional Information
Per Serving

no nutrition information available