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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. *Note: Use a variety of bell pepper colors for extra splash: red, orange, yellow, purple, variegated, etc. | 2. Preheat oven to 375 degrees. | 3. Place the tomatoes, bell peppers, onions, garlic and the whole jalapeno in a roasting pan. Roast approximately 25 minutes, turning occasionally to roast evenly and vegetables have started to char around the edges. | 4. Set vegetables aside to cool. | 5. Once cool, cut the tomatoes in half lengthwise. | 6. Remove the skin, stem, seeds and membrane from the bell peppers and dice. | 7. Remove skin from the onions and garlic. Dice the onions and mince the garlic. | 8. Remove skin from the jalapeno. Remove stem, seeds and devein. (For a hotter version, do not remove the seeds or membrane.). | 9. Transfer vegetables to a bowl. | 10. Stir in the remaining ingredients except for the pineapple sage blossoms. | 11. Just before serving, garnish salsa with the pineapple sage blossoms. | 12. Serve with chips. | 13. Serve salsa at room temperature. | 14. Yield is estimated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
grape tomato	1 1/2	1/2		-	-	-	-
grape tomato	1 1/2	cups		-	-	-	-
bell pepper	1		diced	32.8	7.6096	1.4104	0.2788
white onion	1		unpeeled cut	-	-	-	-
red onion	1/2		unpeeled cut	-	-	-	-
garlic clove	2		unpeeled	-	-	-	-
jalapeno	1			1.6312	0.3656	0.0512	0.0208
pineapple	3/4	cup	cut	61.875	16.236	0.6682	0.1485
apple cider vinegar	2	tablespoons		-	-	-	-
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06
pineapple sage	1	tablespoon	cut	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pineapple sage	3			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.