Salsa Rossa
Brighten up your meals with the bold, smoky flavors of Salsa Rossa, a vibrant Italian-inspired roasted red pepper and tomato sauce. This easy-to-make recipe features oven-roasted red bell peppers, ripe tomatoes, red onion, and garlic, all blended into a silky, flavor-packed sauce with a hint of heat from red chili flakes and the tangy kick of red wine vinegar. Fresh basil leaves add a fragrant touch, making this versatile condiment perfect as a dip, pasta sauce, or accompaniment to grilled meats and vegetables. With just 10 minutes of prep time and straightforward roasting and blending techniques, Salsa Rossa is an irresistible, crowd-pleasing addition to any table.
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Recipe Information
Ingredients
- 2 large red bell peppers
- 4 medium ripe tomatoes
- 1 medium red onion
- 3 cloves garlic cloves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 0.5 teaspoons red chili flakes
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 6 leaves fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with olive oil.
Cut the red bell peppers and tomatoes into large chunks. Peel and quarter the red onion. Peel the garlic cloves.
Spread the vegetables (red bell peppers, tomatoes, onion, and garlic) on the prepared baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables and season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, or until they are soft and slightly charred around the edges.
Remove the roasted vegetables from the oven and let them cool slightly for 5 minutes.
Transfer the roasted vegetables to a blender or food processor. Add the red wine vinegar, 1 tablespoon of olive oil, the remaining salt, black pepper, and red chili flakes.
Blend until smooth or leave slightly chunky, depending on your preference.
Taste and adjust seasoning if necessary. If the salsa is too thick, add a splash of water or more olive oil to reach your desired consistency.
Stir in the fresh basil leaves (chopped or torn) just before serving.
Serve warm or at room temperature as a dip, pasta sauce, or accompaniment to roasted meats or grilled vegetables.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2404 mg | 105% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 31.5 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2220 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
