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Roasted Vegetable Salsa

45 Minutes
A bowl of salsa surrounded by a spread of ingredients


  • 3 each tomato, medium
  • 1 each red bell pepper
  • 2 each yellow onion, medium
  • 1 each jalapeño
  • 1 Tbsp cilantro, chopped
  • 1/2 tsp black pepper
  • 1 tsp dry oregano
  • 1 tsp salt
  • 1 Tbsp white vinegar
  • 1 tsp lemon juice


  1. Preheat oven to 425°. Lightly spray a baking sheet with canola oil spray.
  2. Half and core tomatoes and red bell pepper. Peel and half the onions. Cut jalapeño in half and removes the stem.
  3. Place tomatoes, pepper, onions, and jalapeño on a baking sheet and roast for 30 to 40 minutes or until caramelized. Allow to cool.
  4. Place roasted vegetables, cilantro, black pepper, oregano, salt, vinegar, and lemon juice in a blender container and puree.

*Deseed jalapeno if you want to make the salsa less spicy.


Use markdown to format table. You can use the following example to start:

Calories 235
Protein 13g
Sodium 397mg
Carbohydrates 21g
Fat 12g
Fiber 1g
Cholesterol 137mg
Servings 8