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Roasted Pepper Salsa

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Roasted Pepper Salsa 1 Picture

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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