Roasted Vegetable Salsa August 9, 2018 by Jill Foucre Leave a Comment Roasted Vegetable Salsa 2018-08-09 13:31:05 Print 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/