Roasted Pepper Tomato Salsa
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Publications International, Ltd., the Editors of. "Roasted Pepper Tomato Salsa." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/roasted-pepper-tomato-salsa-recipe.htm> 04 July 2009.
Roasted Pepper & Tomato Salsa
Yield: Makes 4 (1-1/2-cup) containers
Ingredients:
3
yellow or red bell peppers
2
poblano peppers
1
large onion
2
tablespoons olive oil
4
cloves garlic, minced
1
teaspoon dried oregano leaves
3/4
teaspoon salt
1/2
teaspoon black pepper
2
cans (14-1/2 ounces each) diced tomatoes
3/4
cup tomato juice
1/4
cup chopped fresh cilantro
1
tablespoon lime juice
Preparation:
1.
Preheat oven to 350°F. Chop peppers and onion into 3/4-inch pieces. Combine peppers, onion, olive oil, garlic, oregano, salt and black pepper in large bowl; toss to coat. Spread onto two 15X10X1-inch baking pans. Bake 20 minutes or until peppers and onion are lightly browned, stirring after 10 minutes.
2.
Combine roasted vegetables and remaining ingredients in large bowl. Spoon into 4 labeled 1-1/2-cup storage containers. Store in refrigerator up to 10 days or freeze up to 2 months.
Nutritional Information:
| Serving Size: 1/3 cup | |
| Fiber | 1 g |
| Carbohydrate | 7 g |
| Saturated Fat | >1 g |
| Total Fat | 2 g |
| Calories from Fat | 33 % |
| Calories | 49 |
| Protein | 1 g |
| Sodium | 226 mg |
Dietary Exchange:
| Fat | .5 |
| Vegetable | 1.5 |
This recipe appears in: Mexican
