Fiery roasted red salsa
Chatelaine
* PLUS Roasting Time: 25 minutes
Angus Fergusson
Ingredients
-
4
plum
tomatoes
, halved
-
2-Jan
small red
onion
-
2
long red
chilies
, halved lengthwise
-
2 tbsp
olive
oil
-
1/4 tsp
salt
-
1
garlic clove
-
1 tsp
red-wine
vinegar
Instructions
- Preheat oven to 400F. Toss tomatoes, red onion and chili peppers with oil and salt on a large rimmed baking sheet.
- Bake in centre of oven until vegetables are golden brown, stirring halfway through, about 25 min. Set aside to cool slightly.
- Whirl garlic in a food processor until finely chopped. Add roasted vegetables and vinegar. Whirl until puréed. Serve with tortilla chips.
Nutrition (per serving)
- Calories
- 59,
- Protein
- 1 g,
- Carbohydrates
- 4 g,
- Fat
- 5 g,
- Fibre
- 1 g,
- Sodium
- 100 mg.