Oven Roasted Tomato and Poblano Salsa

1. 1

   Preheat oven to 375 degrees F.

2. 2

   Halve grape tomatoes and spread out on a baking sheet.

3. 3

   Sprinkle with salt and pepper.

4. 4

   Roast at 375 degrees F for 50-60 minutes.

5. 5

   Tomatoes will be shriveled and soft.

6. 6

   Roast poblano chili over flame until charred on all sides.

7. 7

   Put in a paper bag (or covered bowl) and let rest 5-10 minutes until cool enough to handle.

8. 8

   Remove charred skin, stem, seeds, and membrane.

9. 9

   Slice into strips, then chop.

10. 10

    Mix onion, green pepper, zucchini, cilantro, lime juice and tomato sauce in a medium bowl.

11. 11

    Stir in roasted tomatoes and roasted chopped chili.

12. 12

    Cover and refrigerate at least 1 hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.