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Recipe Summary

prep:
35 mins
roast:
20 mins
total:
55 mins
Yield:
2 cups
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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.

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

Must-Have Equipment:

An insulated cooler with ice packs

Nutrition Facts

48 calories; fat 2g; carbohydrates 7g; mono fat 1g; insoluble fiber 2g; sugars 4g; protein 1g; vitamin a 1020.4IU; vitamin c 27.2mg; thiamin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.2mg; folate 24.2mcg; sodium 81mg; potassium 265mg; calcium 20.2mg; iron 0.5mg.
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