Roasted Salsa
Roasted Salsa is a delicious addition to taco night or to serve as an appetizer with tortilla chips. Roasted vegetables add tons of delicious flavor to this tomato salsa.
Servings: 6 servings
Calories: 109kcal
Ingredients
- 6 Roma tomatoes or any fresh ripe tomatoes
- 1 jalapeno
- 1 poblano pepper
- 2 small sweet peppers
- 1/4 cup olive oil
- 1 teaspoon sea salt
- 1 teaspoon sugar
- 2 garlic cloves
- 1/2 bunch fresh cilantro
Instructions
- Line a baking sheet with aluminum foil.
- Layer tomatoes and peppers over foil.
- Drizzle olive oil over tomatoes and peppers.
- Sprinkle tomatoes with salt and sugar.Bake for 35 minutes.
- Remove from oven and allow to cool to room temperature.
- Add roasted tomatoes and peppers to the food processor bowl, add garlic cloves and fresh cilantro.
- Pulse 10-15 times, stop and scrape sides with a rubber spatula.
- Process on low speed for 20-30 seconds or until tomatoes and vegetables are finely chopped and well combined.
- Place into an airtight container and chill for 1 hour or until ready to serve.
Nutrition
Serving: 1g | Calories: 109kcal | Carbohydrates: 7g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 358mg | Fiber: 2g | Sugar: 4g