Roasted Vegetable Salsa packs in the veggies and flavor for a delicious, allergy free, vegan condiment
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 5
Author Meme
Ingredients
1cupsliced bell peppers1 medium bell pepper
1cupchopped onions1 medium onion
3cupscored & chopped tomatoes3 medium tomatoes
2tablespoonchopped jalapeño1 small jalapeño
1tablespoonolive oil
1teaspoonchopped garlic
2tablespoonapple cider vinegar
1tablespoonchopped cilantro
¼teaspoonsalt
Instructions
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.
Notes
*You can use red or white wine vinegar in place of the apple cider vinegar if desired.*Makes 1 ¼ cups