Roasted Vegetable Salsa

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
40
protein 
1 g
sodium 
289 mg
carbohydrates 
10 g
fat 
0 g
fiber  
2 g
cholesterol 
0 mg
Servings 
6 (⅓ cup ea.)
Ingredients 

3 med tomatoes, halved and cored
1 med red or yellow bell pepper, halved and cored
2 med yellow onions, peeled and halved
1 jalapeño pepper cut in half, stem removed
1 Tbsp fresh cilantro
½ tsp freshly ground black pepper
1 tsp dried oregano
1 tsp sea salt
1 Tbsp white vinegar
1 tsp fresh lemon juice

Instructions 
  1. Preheat oven to 425F.  Lightly spray a baking sheet with canola oil spray.
  2. Place tomatoes, pepper, onions and jalapeño on baking sheet and roast for 30 to 40 minute, or until caramelized. Allow to cool.
  3. Place roasted vegetables, cilantro, black pepper, oregano, salt, vinegar and lemon juice in a blender container and puree.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein