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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 Photo
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