directions
-
1
Brush onion, bell peppers and jalapenos with the olive oil
-
2
Place in the basket and rotate for 15 to 20 minutes or until vegetables are tender
-
3
Remove vegetables from basket and coarsely chop. Toss chopped vegetables with tomatoes, chili powder, cun in, lime juice and salt to taste
-
4
Let stand at room temperature for 30 minutes before serving with chips for dipping.
ROASTED VEGETABLE SALSA
ingredients
- Makes 2 cups:
- 1 medium red onion, peeled
- and halved crosswise
- 1 red bell pepper, quartered and seeded
- 1 green bell pepper, quartered and seeded
- 2 jalapeno chilies, halved and seeded
- 2 tablespoons olive oil
- 2 large tomatoes, seeded and chopped
- 1 teaspoon chili powder
- 1/8 teaspoon ground cumin
- 1 tablespoon fresh lime juice
- Salt to taste
- Tortilla chips