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Roasted Vegetable Salsa
Ingredients
- 5-6 ripe tomatoes
- 2 jalapeño peppers
- 2 red bell peppers
- 2 red onions
- 2 cloves garlic
- ¼ cup cilantro
- 2 tablespoons olive oil
- salt and pepper, to taste
- Juice from 1 lime
- 2 tablespoons cider vinegar
Instructions
- Preheat oven to 425 degrees.
- Slice all the vegetables in quarters. Toss with olive oil and season with salt and pepper. Place all the vegetables on a baking tray and roast them in the oven for ½ an hour. Remove the vegetables from the oven and let them sit for a while to cool down.
- Peel the tomatoes and peppers. Remove seeds from jalapeño, to likeness of heat. Place all the vegetables in a food processor or a blender and pulse until the salsa is the consistency you like.
- Place in a bowl and add lime juice and cider vinegar. Season to taste, cover and refrigerate until ready to serve. Serve with homemade corn chips.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/