Roasted Tomato-Pepper Salsa

By tschnet1

Ingredients

• 3 plum tomatoes
• 1 pepper, yellow or orange
• 2 jalapeno peppers
• 2 large unpeeled whole garlic cloves
• 2 tbsp olive oil
• salt and freshly ground pepper
• 1 lime
• 1/4 chopped fresh cilantro

Details

Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 400°. Slice tomatoes in half and place on a large baking sheet. Core and seed all peppers, then cut sweet pepper into chunky pieces and leave jalapeno peppers as is. Add both to sheet with tomatoes along with garlic. Drizzle with 1 tbsp oil, then sprinkle with salt and pepper. Roast in center of oven until tomatoes and peppers are tender and garlic is soft, about 15 minutes. Stir halfway through roasting.

Meanwhile, squeeze 1 tsp juice from lime into a medium bowl.

Stir in tbsp oil and cilantro. When vegetables are roasted, coarsely chop tomatoes and sweet pepper and mince jalapenos. Remove and discard skins from garlic and finely chop. Stir all into lime mixture, then taste and add salt and pepper if needed. Salsa will keep up to 3 days in fridge.