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Three-Pepper Salsa
Low Fat Recipe

This spicy salsa is not for those who can't take the heat!

Ingredients:
1 cup sliced mushrooms
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon vegetable oil
12 ounces frozen soy crumbles*
2 cans (14.5 oz. each) cut tomatoes
2 cups zucchini, cut into 1/2 x 1/2 x 2-inch strips
1/4 cup dry red wine
1 teaspoon Italian seasoning
Salt to taste
1/4 teaspoon ground pepper
12 ounces soy or regular pasta
2 tablespoons minced parsley

Directions:
Combine water and ancho chiles in a small bowl; cover anchos, and let stand for 30 minutes or until soft. Drain well; seed and chop.

Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice poblanos and bell pepper.

Combine anchos, roasted poblanos and bell pepper, tomato, and the remaining ingredients in a medium bowl; cover salsa, and chill.

Yield: 9 servings (serving size: 1/4 cup).

Nutrition information per serving:
Calories: 26
Fat: 0.4g
Protein: 1g
Carbohydrate: 5.6g
Fiber: 1.5g
Cholesterol: 0
Sodium: 79mg

See also:
Mango Tango Black Bean Salsa
Work-Free Orange Roughy Salsa
Pasta With Roasted Peppers and Basil
Chicago Deep-Dish Pizza With Mushrooms, Peppers, and Onions
BellyBytes.com Healthy Salsa Recipes