Authentic Roasted Pepper & Tomato Salsa Recipe | Easy Homemade Salsa

INGREDIENTS

3 yellow or red bell peppers 2 poblano peppers 1 large onion 2 tablespoons olive oil 4 cloves garlic, minced 1 teaspoon dried oregano leaves 3/4 teaspoon salt 1/2 teaspoon black pepper 2 cans (14-1/2 ounces each) diced tomatoes 3/4 cup tomato juice 1/4 cup chopped fresh cilantro 1 tablespoon lime juice

PREPARATION:

1. Preheat oven to 350°F. Chop peppers and onion into 3/4-inch pieces. Combine peppers, onion, olive oil, garlic, oregano, salt and black pepper in large bowl; toss to coat. Spread onto two 15X10X1-inch baking pans. Bake 20 minutes or until peppers and onion are lightly browned, stirring after 10 minutes.
2. Combine roasted vegetables and remaining ingredients in large bowl. Spoon into 4 labeled 1-1/2-cup storage containers. Store in refrigerator up to 10 days or freeze up to 2 months.

This recipe appears in: Mexican NUTRITIONAL INFORMATION: Serving Size: 1/3 cup Fiber 1 g Carbohydrate 7 g Saturated Fat >1 g Total Fat 2 g Calories from Fat 33 % Calories 49 Protein 1 g Sodium 226 mg DIETARY EXCHANGE: Fat .5 Vegetable 1.5