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Charred Corn and Pepper Salsa is a Mexican sauce / dip recipe that takes about 45 min from start to finish and serves 6. It calls for 6 ingredients across 6 steps, and is rated easy. A serving works out at around 70 kcal with roughly 3 g of protein. Filed under gluten free, dairy free, lacto ovo vegetarian and vegan.
Remove the charred peppers and let them cool enough to handle. Once cool, carefully slice the kernels off the corn cobs and transfer them to a large bowl. Chop the charred bell pepper into bite-sized pieces and add to the corn.
Finely chop the red onion and roughly chop the cilantro, then add both to the bowl. Squeeze the juice from 2 limes directly into the bowl with the other ingredients.
| Nutrient | Amount per serving | Share of reference intake |
|---|---|---|
| Energy | 70kcal | 4% |
| Fat | 1g | 1% |
| Carbohydrate | 16g | 6% |
| of which sugars |
| Allergen | Status |
|---|---|
| Gluten | Free from |
| Crustaceans | Free from |
| Eggs |
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| 5g |
| 6% |
| Fibre | 3g | 10% |
|---|
| Protein | 3g | 6% |
|---|
| Sodium | 11mg | 0% |
|---|
Reference intake of an average adult (8400 kJ / 2000 kcal). Fibre is measured against the 30g daily recommendation, which has no statutory reference intake. Figures are an estimate calculated from the ingredient list.
| Fish | Free from |
|---|
| Peanuts | Free from |
|---|
| Soya | Free from |
|---|
| Milk | Free from |
|---|
| Tree nuts | Free from |
|---|
| Celery | Free from |
|---|
| Mustard | Free from |
|---|
| Sesame | Free from |
|---|
| Sulphites | Free from |
|---|
| Lupin | Free from |
|---|
| Molluscs | Free from |
|---|
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
