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Roasted Vegetable Salsa
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
Instructions
- Preheat oven to 425°. Lightly spray a baking sheet with canola oil spray.
- Half and core tomatoes and red bell pepper. Peel and half the onions. Cut jalapeño in half and removes the stem.
- Place tomatoes, pepper, onions, and jalapeño on a baking sheet and roast for 30 to 40 minutes or until caramelized. Allow to cool.
- 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.
Nutrition
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| Calories | 235 |
| Protein | 13g |
| Sodium | 397mg |
| Carbohydrates | 21g |
| Fat | 12g |
| Fiber | 1g |
| Cholesterol | 137mg |
| Servings | 8 |