Roasted Rainbow Salsa
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 green bell peppers
- 2 yellow bell peppers
- 2 orange bell peppers
- 3 tablespoons minced jalapeno peppers
- 2 tablespoons minced garlic
- 2 tablespoons chopped cilantro
- 1⁄2 teaspoon salt
- pepper
- 1⁄4 cup lemon juice
- 1⁄3 cup tomato juice
- 2 tablespoons balsamic vinegar
- 1 avocado, cut in 1/2 inch dice
directions
- Roast until charred and blackened, the bell peppers (over a grill or under the broiler in the oven).
- Seal them in a plastic bag for 15 minutes and then peel away the skins and seeds.
- Cut in 1/2 inch dice.
- Add the jalapeno, garlic, cilantro, salt and pepper and mix lightly.
- Stir together the lemon juice, tomato juice and balsamic vinegar.
- Pour over the pepper mixture and mix again.
- Refrigerate for 2 hours to chill.
- Before serving add the diced avocado.
- Serve with your favorite corn chips or tortillas.
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