Roasted Pepper & Tomato Salsa the Editors of Publications International, Ltd.
Roasted Pepper & Tomato Salsa
Makes 4 (1-1/2-cup) containers
|3||yellow or red bell peppers|
|2||tablespoons olive oil|
|4||cloves garlic, minced|
|1||teaspoon dried oregano leaves|
|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|
- 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.
|Serving Size:||1/3 cup|
|Calories from Fat||33 %|
|Total Fat||2 g|
|Saturated Fat||>1 g|
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