Skinny Italian Salsa

• 1 whole Red, Yellow, Or Orange Bell Pepper, Roasted (see Below), Seeded And Chopped
• 2 teaspoons Olive Oil
• 4 whole Roma Tomatoes Seeded And Chopped
• 1/4 cups Red Onion, Finely Diced
• 1/4 cups Chopped Fresh Basil
• 2 Tablespoons Balsamic Vinegar
• 1 clove Garlic, Pressed And Minced
• 1 teaspoon Salt

1. Roasting the pepper: Rub pepper lightly with olive oil.
2. Place pepper on a hot grill over medium-high heat.
3. Turn every 4-5 minutes until all sides are charred.
4. Remove from grill and allow to cool for handling.
5. Peel away charred skin, leaving a few pieces of char for color.
6. Remove stem and seeds and chop.
7. Salsa: Mix all ingredients in a medium bowl.
8. Refrigerate for about 1 hour prior to serving.
9. Nutrition Info per 1/4 cup serving: 45 calories, 1.8 g fat, 1 g protein, 4.8 g carbohydrates, 1.3 g fiber

red, olive oil, tomatoes, red onion, fresh basil, balsamic vinegar, clove garlic, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/skinny-italian-salsa/ (may not work)