Roasted Pepper Tomato Salsa
Browse the recipe Roasted Pepper Tomato Salsa
Roasted Pepper & Tomato Salsa
YIELD Makes 4 (1-1/2-cup) containers
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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:
- 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.
- 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.
This recipe appears in:
Mexican
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 |