Roasted Red Pepper Salsa

1. 1

   Preheat oven to 350 degrees F. Remove the core and seeds from the red peppers and slice into 1/2 wide strips.

2. 2

   Place on a baking sheet and brush the insides with olive oil.

3. 3

   Bake for one hour, cool and then chop into 1/4 pieces.

4. 4

   Remove any skin from the green onions.

5. 5

   Chop 2 of the white and green part of the onion into 1/8 pieces.

6. 6

   Combine all of the ingredients into a mixing bowl and mix together.

7. 7

   Refrigerate salsa for 12 hours.

8. 8

   Before serving, let salsa return to room temperature.

9. 9

   Serve with chips, toasted bread or Mexican Roll-ups.

* Per serving · 4 servings · Values may vary.

No additional tips available.