AuthorStacy SaundersCategorySaucesDifficultyBeginnerThought you'd never get to eat chips & salsa again? You can!
Yield: About 1- 1 1/2 cups
Remove stem & seeds from the red pepper and slice into large pieces. Coat with olive oil, place on a baking sheet with parchment paper and broil in the oven for about 1-3 minutes. Watch it carefully so it doesn't burn! Go for a nice bubbly, slightly browned skin. Remove from oven.
Chop your other pepper and onion into large pieces. Wash your cilantro. Discard the longest parts of the stem, and pat dry with a paper towel.
Put roasted pepper into a food processor. Blend until it's somewhat smooth.
Add yellow pepper, onion, garlic, and cilantro and blend until the pieces are in small chunks, about 1-2 minutes (more or less depending on how robust your food processor is).
Add salt to taste. Serve with tortilla chips or over tacos!
Make a double batch and freeze it in 1/4c. or 1/2 c. sizes to make low histamine nacho sauce later!
You guys, I love salsa. In college my roommates & I often had late night "chips & salsa parties". Then I got married to a man who loves salsa way more than I do. He served a mission in Mexico for 2 years for the Church of Jesus Christ of Latter-day Saints in his 20s. And they make AMAZING salsa, or so I've heard from him. So we would make homemade salsa regularly. I was SO bummed to lose another favorite snack when I switched to low histamine. No tomatoes, no cumin, no hot peppers. Sadness!!!
Then I found this recipe. It's so tasty and it freezes & thaws well (victory dance!)
Now we can have chips & salsa parties again.
P.S. The ingredients are so appealing that Rosie couldn't resist sneaking away with a few of the peppers during the photo shoot haha!
