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Roasted Vegetable Salsa
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
1/2 tsp freshly ground black pepper
1 tsp dried oregano
1 tsp sea salt
1 Tbsp white vinegar
1 tsp fresh lemon juice
Instructions
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.
Nutrition
| Calories | 40 |
| Protein | 1g |
| Sodium | 289mg |
| Carbohydrates | 10g |
| Fat | 0g |
| Fiber | 2g |
| Cholesterol | 0mg |
| Servings | 6 (1/3 cup ea.) |