Roasted vegetables salsa recipe

Roasted Vegetables Salsa recipe

This article was published by: Matthew

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Ingredients

20	plum tomatoes, peeled, roasted
3	Anahiem chiles, roasted
2	red bell pepper, roasted
1 clove(s)	garlic, roasted
50 g	fresh cilantro
120 ml	fresh lime juice
1 tsp	sugar
1 tsp	chilli powder

Instructions

Roast the vegetables on a barbecue or under the broiler. If roasted with the skin on, then let cool first and then peel skin.

Put vegetables in a food processor and coarsly chop. Combine with the remaining ingredients and let stand refrigerated overnight.

Serving suggestions:Serve the next day with mashed avacados.

Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a