Roasted Vegetable Salsa

Roasted Vegetable Salsa packs in the veggies and flavor for a delicious, allergy free, vegan condiment
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5
Author Meme


  • 1 cup sliced bell peppers 1 medium bell pepper
  • 1 cup chopped onions 1 medium onion
  • 3 cups cored & chopped tomatoes 3 medium tomatoes
  • 2 TBSP chopped jalapeño 1 small jalapeño
  • 1 TBSP olive oil
  • 1 tsp chopped garlic
  • 2 TBSP apple cider vinegar
  • 1 TBSP chopped cilantro
  • 1/4 tsp salt


  • Heat oven to 450*F for 20 minutes. Stir vegetables and add garlic. Roast for another 20-25 minutes. Remove from oven and let cool.
  • Once the veggies are cool, transfer them to a food processor. Add in the vinegar, cilantro, and salt. Pulse until the veggies and chopped and it has the desired salsa consistency you prefer. Refrigerate for up to 7 days.


*You can use red or white wine vinegar in place of the apple cider vinegar if desired.
*Makes 1 1/4 cups