Roasted Pepper Salsa

Photo by David M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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