Roasted Pepper Salsa
By damiles1
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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
Details
Preparation
Step 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.
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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