Roasted tomato-pepper salsa
2 cups (500 mL)
* PLUS Roasting Time: 15 minutes
yellow or red
large unpeeled whole
salt and freshly ground
Preheat oven to 400F (200C). Slice tomatoes in half and place on a large baking sheet. Core and seed all peppers, then cut sweet pepper into chunky pieces and leave jalapeno peppers as is. Add both to sheet with tomatoes along with garlic. Drizzle with 1 tbsp (15 mL) oil, then sprinkle with salt and pepper. Roast in centre of oven until tomatoes and peppers are tender and garlic is soft, about 15 min. Stir halfway through roasting.
Meanwhile, squeeze 1 tsp (5 mL) juice from lime into a medium bowl. Stir in 1 tbsp (15 mL) oil and cilantro. When vegetables are roasted, coarsely chop tomatoes and sweet pepper and mince jalapenos. Remove and discard skins from garlic and finely chop. Stir all into lime mixture, then taste and add salt and pepper if needed. Salsa will keep well, covered and refrigerated, up to 3 days.
Nutrition (per serving)
This salsa’s unique character comes from a fast roast on high heat.