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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place tomatoes, cut sides down, on prepared baking pan. Place onion, garlic, and chile peppers on baking pan. Drizzle vegetables with olive oil. Roast about 20 minutes or until tomato and pepper skins are charred and onion is tender. When vegetables are cool enough to handle, pinch tomato skins to remove and use a knife to peel skins from chile peppers. Coarsely chop vegetables.

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  • In a medium bowl, combine roasted vegetables, sweet pepper, cilantro, lime peel, lime juice, oregano, cumin, and salt. Cover and chill overnight.

Instructions Checklist
Instructions Checklist
Tailgate day:
  • Tote salsa in an insulated cooler with ice packs.

Must-Have Equipment:

An insulated cooler with ice packs

Nutrition Facts

48 calories; 2 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 0 mg cholesterol; 81 mg sodium. 265 mg potassium; 7 g carbohydrates; 2 g fiber; 4 g sugar; 1 g protein; 0 g trans fatty acid; 1020 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

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