Roasted Red Pepper Salsa

Preheat oven to 350ºF. Remove the core and seeds from the red peppers and slice into 1/2” wide strips. Place on a baking sheet and brush the insides with olive oil. Bake for one hour, cool and then chop into 1/4” pieces.

Remove any skin from the green onions. Chop 2” of the white and green part of the onion into 1/8” pieces.

Combine all of the ingredients into a mixing bowl and mix together. Refrigerate salsa for 12 hours. Before serving, let salsa return to room temperature. Serve with chips, toasted bread or Mexican Roll-ups.