Roasted Tomato Salsa

1. 1

   Preheat oven to 500u00b0.

2. 2

   Place first 4 ingredients on a baking sheet coated with cooking spray. Bake at 500u00b0 for 20 minutes or until charred; stir occasionally. Remove from oven; cool.

3. 3

   Place vegetables in a food processor, and pulse 10 times or until chunky. Place in a medium bowl, and stir in cilantro and the remaining ingredients. Cover and chill.

4. 4

   Note: Store, covered, in the refrigerator for up to 3 days.

* Per serving · 4 servings · Values may vary.

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