Roasted tomato and chilli salsa
(at time of publication)
- 2 cups cherry tomatoes
- 1 long red chilli
- 1 small clove garlic, peeled
- ½ teaspoon smoked paprika
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
1 Preheat grill to high. Place tomatoes, chilli and garlic on a roasting dish and place under grill. Cook for 10 minutes until tomatoes begin to collapse.
2 Remove from oven and place in a processor or blender. Add paprika, oil and salt. Pulse briefly to combine but still leave some texture. Allow to cool. Serve with corn chips, pita chips or vege sticks.
Nutrition Info (per serve)
Total fat 2g
–Saturated fat 0g
Dietary fibre 1g
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