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Old 08-07-2012, 07:13 PM   #3
LizRR
IP: 2/28/12-9/1/12
 
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Join Date: Mar 2012
Location: Plano, Texas
Posts: 2,120

S/C/G: 214/165 (post-partum)/145

Height: 5'6"/39yo

Default Roasted Red Pepper "Salsa"

3 Red Bell Peppers (or you can use jarred)
3 Poblano Peppers
0-4 Jalapenos Peppers (depending on your heat level)
4-6 cloves Garlic
1 bunch Cilantro
1 Lime
MSG-free Fajita Seasoning
Optional: Tomatoes (Restricted Veggie, 2x/week)

1. Cut the Poblano & Bell Peppers in half, clean out seeds & membranes, place cut side down on a cookie sheet & spray with EVOO along with the garlic cloves (w/the skins on - they roast inside the shell).
2. Roast in the oven at 500 degrees ~8 minutes until the skins start to blacken and bubble - watch carefully.
3. Remove from the oven and peel off the black skin & shell the roasted garlic
4. In a blender add the roasted peppers & garlic, deseeded/demembraned jalapenos, cilantro, lime juice, and fajita seasoning to taste and puree. You can also add 2 stalks of raw celery to the puree for 'structure'

*The cilantro and jalapenos really kick up the flavor!
*You can roast the jalapenos as well, but I prefer them raw in the salsa for more heat.
*The more you deseed the jalapeno the less heat you get.
*You can use it for your lettuce wrapped fajita tacos
*Thinly sliced radishes also serve as great "chips" for dipping (I've seen this offered at Mexican restaurants in Tucson)
*Also roasted/fresh tomatoes can be added - I tended to avoid the Restricted Veggies when possible so it's not explicitely listed in this recipe - but tomatoes are allowed on IP 2x/week!
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Started Ideal Protein - Phase 1: 2/28/2012, Phase 4: 9/1/2012
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Last edited by LizRR : 08-24-2012 at 10:35 PM.
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