Nutrition Information (per serving)
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
- Preheat oven to 425F. Lightly spray a baking sheet with canola oil spray.
- Place tomatoes, pepper, onions and jalapeño on baking sheet and roast for 30 to 40 minute, or until caramelized. Allow to cool.
- Place roasted vegetables, cilantro, black pepper, oregano, salt, vinegar and lemon juice in a blender container and puree.