Air-Fryer Roasted Pepper-Tomato Salsa

Ingredients

• 1 red bell pepper
• ½ - 1 jalapeño or serrano pepper, halved
• 4 Roma tomatoes
• ½ small sweet onion, cut into wedges
• 3 cloves garlic, unpeeled
• 2 teaspoons extra-virgin olive oil
• ½ cup fresh cilantro leaves
• 2 – 3 tablespoons lime juice
• ¼ teaspoon salt

Directions

Step 1

Preheat air fryer to 380°F. Remove and discard stems from bell pepper and jalapeño (or serrano). If desired, remove and discard seeds. Coarsely chop the bell pepper. Transfer the peppers to a large bowl. Add tomatoes, onion and garlic. Drizzle with oil and toss to coat.

Step 2

Working in batches as necessary, arrange the vegetables in an even layer in the air-fryer basket. Cook until lightly browned, 10 to 12 minutes. Transfer the vegetables to a wire rack to cool, about 15 minutes. 

Step 3

Peel the garlic cloves, discarding skins. Transfer the garlic and vegetables to a food processor or blender. Add cilantro, lime juice to taste and salt. Pulse until finely chopped.

Nutrition Facts

Serving Size: 1/4 cup

Per Serving: 41 calories; protein 1g; carbohydrates 6g; dietary fiber 1g; sugars 4g; fat 2g; mono fat 1g; vitamin a iu 1085IU; vitamin b3 niacin 1mg; vitamin c 38mg; vitamin e iu 1IU; folate 24mg; vitamin k 9mg; sodium 103mg; calcium 16mg; magnesium 11mg; phosphorus 27mg; potassium 200mg; niacin equivalents 1mg.