Roasted Onion Salsa

1. 1

   Place onions on a baking sheet and roast in a preheated oven (400*) until skins are browned and onions are fork tender, about 1 hour.

2. 2

   Transfer to a bowl until cool enough to handle.

3. 3

   Peel and dice onions, reserving any juices.

4. 4

   In a bowl, combine roasted onions and liquid, bell pepper, vinegar, Dijon, thyme and oregano.

5. 5

   Cover and refrigerate for at least an hour before serving.

* Per serving · 4 servings · Values may vary.

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