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Chef Don's
Favorite Sauce, Pesto & Salsa Recipes
Roasted Tomato and Pepper Salsa
Serves 4
2 Plum Tomatoes, quartered
1/2 cup Onion, large chop
1/2 cup Bell Peppers, large chop
1 Tbsp. Olive Oil
2 tsp. Lemon Juice
1 Tbsp. Lime Juice
1 tsp. Cumin
2 tsp. Cilantro, chopped
Hot Chili Peppers to taste
Salt and Pepper to taste
Preheat oven to 400°. Place the tomatoes, onions
and peppers on a sheet tray and coat with oil. Roast in the oven until
the vegetables are well browned. Remove from the oven and let cool.
Chop the vegetables into small dices and place into a bowl with the
other ingredients. Mix well and refrigerate overnight.
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