Roasted Salsa

FOOD FOR THOUGHT: ABOUT CHILE OR CAPSICUM


1.    Speeds up Metabolism

 It doesn’t just heat up your mouth, the spicy hotness of a chili pepper also kick-starts your body’s fat burners. Food scientist Heidi Allison, author of The Chili Pepper Diet, found that you can lose 10 times as much weight if you add a sprinkle of dried chilies to your meals.

2.     Fights headaches - Fights Inflammation

As the nutrient known as Capsicum, gives chili peppers their hot flavor, this also inhibits a brain pain transmitter known as Substance P, and this in turn, reduces headaches whether they are migraine or sinus-based and also fights Inflammation.

3.     Lowers High Blood Pressure

Capsicum (yet again!) is known to reduce platelet aggregation, triglyceride and LDL cholesterol levels as well while also being able to dissolve the substance known as fibrin, which is necessary for blood clots to form.

Since chili peppers are rich in Vitamin A, C and Riboflavin's, these nutrients strengthen our blood pressure, and this in turn, enables our body to adjust well to blood pressure fluctuations.

Roasted Salsa 

3 tamarillo

4 roma tomato's

1 red pepper

3 cloves garlic

1/2 red onion

1 teaspoon apple vinegar

1 teaspoon raw sugar or to taste

1 teaspoon hot sauce or to taste

salt and pepper to taste

Take tamarillo, roma tomatos, and red pepper and put on baking sheet in over with broiler or griller on. Wait for the skins to be blacked and turn over.

When everything in blacked take out of oven and cool. After it's all cooled down peel off the blackened skin and set aside.

In a food processor mince garlic, add onion mince, add tamarillo, roma tomatoes red pepper, apple vinegar, sugar, hot sauce, and salt and pepper.  Chop or blend in food processor depending on the consistency that you like your salsa.

Refrigerate and serve with chips.