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Roasted Tomato Salsa

I don’t know about you guys but I’m fine with creating and eating balanced meals. It’s the times in between where I have my downfall. I love to snack and more often than not, its those impulsive decisions that let me down.

I’m starting this new system where I spend some time in the kitchen on a free evening to create dips, snacks and treats for the week ahead. This way in my moments of weakness when I turn to my fridge I have options that are quick, tasty and most importantly fit in my macros.

My go to dip of choice is salsa, it goes with everything. I have it with Protein Breadsticks, on a burger, in a wrap, in an omelette, well you get the idea.

What you might not realise is that a popular store bought brand has a staggering 1.38g of salt per 100g. This recipe is just 0.31g of salt per 100g. If the crazy amount of salt isn’t bad enough I find store bought salsa overly tangy just boring.

So here’s my quick and simple homemade version of roasted tomato salsa that’s always a crowd pleaser.

 

Macros per 40g serving.

Calories Protein Carbs Fat Fibre
13 1g 3g 0g 1g

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Ingredients

230g, Tomatoes on the Vine
250g Cherry Tomatoes
140g chopped onion
30g Jalapenos (chopped)
1/5 tsp Garlic Powder
5 g Enchilada Seasoning Mix
Pinch of Salt
1/2 tsp Lime juice

Instructions

1
Preheat the oven to 180C.
2
Spray a ceramic tray with cooking spray and put in the onions, cherry tomatoes and tomatoes on the vine.
3
Spray them again and sprinkle on the salt, garlic powder and spice mix and cook in the oven for 20 minutes.
4
Take out the tray and give it a shake. Put it back in the oven for 10 minutes.
5
Once it's out of the oven transfer to a mixing bowl and lightly mash the tomatoes. (This is a chunky still salsa).
6
Add in the jalapeños and lime juice and mix. Transfer to a serving bowl or put into an air tight container in the fridge for later.

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