See Also: Roasted Pepper & Tomato Salsa(recipes)
Roasted Red Pepper & Tomato Casserole(recipes)
Warm salad of roasted pepper, broccoli and tomato(recipes)
Red Pepper and Papaya Salsa(recipes)
Pineapple & Pepper Salsa(recipes)
Roasted Tomatillo Salsa(recipes)
Three Tomato Salsa(recipes)
Tomato Salsa(recipes)
Roasted Pepper Sauce(recipes)
Tomato-Mango Salsa(recipes)

Roasted Pepper & Tomato Salsa (recipes)


Roasted Pepper & Tomato Salsa

Yield: Makes 4 (1-1/2-cup) containers



Ingredients:



3yellow or red bell peppers

2poblano peppers

1large onion

2tablespoons olive oil

4cloves garlic, minced

1teaspoon dried oregano leaves

3/4teaspoon salt

1/2teaspoon black pepper

2cans (14-1/2 ounces each) diced tomatoes

3/4cup tomato juice

1/4cup chopped fresh cilantro

1tablespoon 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.









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