Roasted Pepper Tomato Salsa

Roasted Pepper & Tomato Salsa

Roasted Pepper & Tomato Salsa


Makes 4 (1-1/2-cup) containers


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


  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
Calories 49
Calories from Fat 33 %
Total Fat 2 g
Saturated Fat >1 g
Carbohydrate 7 g
Fiber 1 g
Protein 1 g
Sodium 226 mg

Dietary Exchange

Vegetable 1.5
Fat .5

Check out more recipes for Mexican