Good for phases 1 – 4
Easy to prepare
- 1 red pepper
- 1 yellow pepper
- 1 zucchini
- 1 onion
- 1 jar roasted red pepper
- 2 Splenda
- sea salt to taste
Step 1. cut all of the vegetables into very small pieces.
Step 2. Sautee all the vegetables except the onion.
Step 3. Pour the jar of roasted red peppers into a cuisinart/blender.
Step 4. Add the Splenda to the roasted red pepper.
Step 5. Blend/puree well.
Step 6. Pour only a small amount over the sauteed vegetables.
Step 7. Let simmer for 10 minutes.
Step 8. Add the chopped onions and mix.
Step 9. Season with the sea salt.
Servings: Makes approx. 4 cups of salsa
Serving Suggestions: Use as a dip for the IP Garlic and Herb chips or as a side dish