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Dips & Spreads

Roasted Tomato Salsa

2 pounds of Roma or cherry tomatoes rough chop
2 green bell peppers sliced
1 large red onion rough chop
3-4 garlic cloves
2 tbsp Green Chili Olive Oil
1 tbsp Italian Herb Balsamic
2 tbsp lime juice
Pinch sea salt

On large baking sheet lined with parchment paper.  Add all veggies tossed in Green Chili Olive Oil and Italian Herb Balsamic with sea salt

400 oven for 20 25 minutes until done.

Add to food processor with fresh lime juice.  Purée to desired consistency

Serve with pasta or tortilla chips


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