![](https://cdn.statically.io/img/www.allrecipes.com/thmb/CR35FAGEYlSfhQ5BjWjOFal2W2g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/650904-23630f99d17d4ad2addda72b4ecc531b.jpg)
Ingredients
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1 green bell pepper, seeded and halved
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1 red bell pepper, seeded and halved
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1 yellow bell pepper, seeded and halved
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1 tablespoon canola oil, or as needed
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2 Roma (plum) tomatoes, chopped
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⅓ cup chopped green onions
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¼ cup fresh chopped cilantro
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1 jalapeno pepper, minced
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2 cloves garlic, minced
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1 lime, juiced
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½ teaspoon salt
Directions
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Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
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Place bell peppers on a broiler pan, cut-side-down. Brush with canola oil.
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Broil in the preheated oven until charred, 5 to 8 minutes.
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Transfer peppers to a bowl and cover with plastic wrap for 5 minutes. Peel off and discard skin and chop peppers.
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Combine chopped peppers, Roma tomatoes, green onions, cilantro, jalapeno, garlic, and lime juice in a blender. Puree until smooth. Refrigerate salsa at least 1 hour before serving.
Nutrition Facts (per serving)
48 | Calories |
3g | Fat |
6g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 48 | |
% Daily Value * | |
Total Fat 3g | 3% |
Saturated Fat 0g | 1% |
Sodium 199mg | 9% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 1g | 2% |
Vitamin C 86mg | 96% |
Calcium 19mg | 1% |
Iron 1mg | 3% |
Potassium 213mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.