Select a size: | | | |
1
Oven Roasted Tomato and Poblano Salsa
Submitted by Laura @ WyldeThyme on February 8, 2012 in Appetizers, Salsas
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 1 pint Grape Tomatoes
- Salt And Pepper
- 1 Poblano Chili
- 1 Small Onion, Diced
- 1 Small Green Pepper, Diced
- 1 Small Zucchini, Diced
- 1 bunch Cilantro, Chopped
- 1 Lime, Juiced
- 8 ounces, fluid Plain Tomato Sauce
Preparation Instructions
Preheat oven to 375ºF.
Halve grape tomatoes and spread out on a baking sheet. Sprinkle with salt and pepper. Roast at 375ºF for 50-60 minutes. Tomatoes will be shriveled and soft.
Roast poblano chili over flame until charred on all sides. Put in a paper bag (or covered bowl) and let rest 5-10 minutes until cool enough to handle. Remove charred skin, stem, seeds, and membrane. Slice into strips, then chop.
Mix onion, green pepper, zucchini, cilantro, lime juice and tomato sauce in a medium bowl. Stir in roasted tomatoes and roasted chopped chili.
Cover and refrigerate at least 1 hour before serving.
