Alpha Gal Friendly Roasted Pepper Salsa with Maple Mustard
Total time55 min
Prep time20 min
Cook time25 min
4.6(17)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the roasted pepper salsa
- 3 large red bell peppers (about 1 ½ lb total), halved and seeded
- 1 medium tomato (about 5 oz), halved
- 1 small red chili (such as fresno or red jalapeño), halved and seeded
- 2 tbsp garlic-infused oil, divided
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 tbsp fresh lemon juice
- ½ tsp salt, plus more to taste
For the maple mustard
- 2 tbsp pure maple syrup
- 1 tbsp dijon mustard
- 1 tsp apple cider vinegar
For serving
- 1 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a baking sheet with foil. Arrange the bell pepper halves, tomato halves, and chili cut-side down on the prepared baking sheet. Drizzle with 1 tbsp of the garlic-infused oil.
- 2
Roast on the top rack for 20–25 minutes, until the pepper skins are deeply charred and blistered in spots and the tomato is collapsed and caramelized at the edges.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!