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Dips & Spreads

Roasted Tomato Salsa

Ingredients:
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 Baklouti Green Chili Olive Oil
1 tbsp Neapolitan Herb Balsamic
2 tbsp lime juice
Pinch sea salt

Directions:

On large baking sheet lined with parchment paper.  Add all veggies tossed in Baklouti Green Chili Olive Oil and Neapolitan 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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